These Earl Gray Almond Flour Shortbread Cookies are delicately flavoured with Earl Gray tea and lemon. This gluten-free shortbread recipe can be made ahead and frozen. Glaze with lemon!
2teaspoonlemon zest,divided, 1 teaspoon for the batter, 1 teaspoon for garnishing the glazed cookies.
Lemon Glaze
1cupconfectioner's sugar
1 - 2tablespoonslemon juice, freshly squeezed
Instructions
Preheat oven to 350° F. if you plan to bake the cookies right away. If using the slice-and-bake method, wait until the dough has been chilled to preheat the oven. Line 2 baking sheets with parchment paper or silicone baking mats.
In a medium bowl, cream softened butter and sugar together.
Add remaining ingredients and stir until well combined.
At this point, you can roll small balls of dough in the palm of your hand, then flatten slightly on the baking sheet. Cookies made this way will spread a little more than those made using the slice-and-bake method.
To make slice-and-bake cookies, place the dough on a sheet of plastic wrap. Form into a log approximately 8 inches long. Roll in the wrap to make it round. Chill for 2 hours or longer. You can freeze the dough at this point, if you'd like.
Slice the chilled log into cookies ¼ inch thick. Transfer to the prepared baking sheet. Bake at 350°F. for 8 - 10 minutes or until very lightly browned. Remove from oven and let cool on baking sheet for 5-10 minutes until firm, then remove to a wire rack to cool completely.
Prepare the lemon glaze while the cookies are cooling. Add lemon juice to confectioner's sugar a teaspoon or two at a time until you've reached a slightly runny consistency. Dip the tops of the cooled cookies into the glaze then place them on a rack, grate a little lemon zest on top and allow the glaze to set.
Notes
Store these shortbread cookies at room temperature for 3 to 5 days in a container. For longer storage, refrigerate or freeze them.These cookies freeze beautifully. Cool completely on a wire rack, then pack into an airtight freezer container. If you've glazed them, place a sheet of parchment paper int between layers. They will last for 3 months or more.If you'd like, you can also freeze the dough before baking. Form into a log, wrap tightly in plastic wrap and store in an airtight container. Freeze for up to 3 months. Then thaw, slice, bake and have fresh warm cookies in just a few minutes!