Gluten-Free Shortbread Cookies

Hello fancy little ladies!

I’m super excited about my first post on FLT!!

My name is Ashley and I’m allergic to gluten & dairy but I LOVE love to bake so I just make my own recipes and post them for my friends (you).

Anyway, on to the good part… cookies!

I even made this batch with star and moon cookie cutters to go with the theme.

Fancy, I know 🙂

My fabulous shortbread recipe strongly resembles this one here.

She did a wonderful job & I barely edited a thing.

I just swapped the butter for Earth Balance vegan butter & the egg for vegan cream cheese and voila!

Holiday cookie perfection 🙂

Ok, ready to bake!?

Gluten Free & Vegan Shortbread Cookies

Beat the butter & sugar until smooth & creamy (about 1 minute, do not over mix).
Beat in the cream cheese & vanilla (just a quick spin until incorporated).
Gently hand stir in the flour, salt and gum (mix until just incorporated).
Flatten the dough into a disk shape, wrap in plastic and chill for at least an hour…or about 20 minutes in the freezer because you will not find me waiting an hour 😉

(once chilled)

On a lightly floured surface or between 2 sheets of wax paper, roll out dough into a 1/2 inch thick circle.
Cut out into desired shape using a cookie cutter dipped in flour.
Place onto parchment lined baking sheet and place into refrigerator for 15 to 20 minutes.
Pre-heat oven to 350 degrees.
Take out of refrigerator and place into preheated oven.
Bake for 15 minutes (cookies will not brown).
Cool completely on wire wrack.
Top with frosting or Royal Icing.
Enjoy!

If you’re having trouble finding a good vegan Royal Icing recipe, try this one.

It’s my fave 🙂

Happy Happy Christmas to you & yours from me & mine.