Citrus Shortbread Cookies (Note: Gluten Free Adaptation)

April 28, 2009 § 2 Comments

citrusshortbread2

This year I instituted a cooking tradition: I like making seasonal feasts for the family!  So, with the arrival of asparagus, beets and brussels sprouts, I put together a spring menu filled with all of my favorite recipes from the past month or two.  I threw together a beet salad, Brussels sprouts, pasta, sourdough muffins + jam, and then I decided it was time to try a new cookie, with a hint of citrus (we have grapefruits and lemons overflowing out of our living room).

While this recipe didn’t do much to quell the overflow (it only calls for 1 tablespoon of grapefruit juice, after all) these cookies were a hit!   This is a no-leavening (powder or soda) recipe that was originally inspired by Martha Stewart, but I tweaked the citrus, almond quota, and butter, to appease the arteries.  Feel free to change the citrus ingredients to whatever you have handy; replace the grapefruit zest with orange zest, or use lemon juice or orange juice (orange juice will be a bit sweeter, naturally).

Ingredients:
1 cup raw almonds
1 cup powdered sugar
1/2 cup (1 stick) unsalted  butter
1 tablespoon grapefruit zest
1 tablespoon grapefruit juice
1 egg
1 + 1/2 cups white whole-wheat flour*
turbinado sugar, for topping

*For the gluten-sensitve, replace wheat flour with the following blend:
1/2 cup quinoa flour
1/2 cup millet flour
1/2 cup brown rice flour.

Method:

1. In a food processor, blend almonds until cornmeal-like.

2.  In a mixing bowl, beat butter, zest and sugar.  Add almond mixture, egg, grapefruit juice.  Stir in flour.

3.  Form dough into two logs.  Roll logs in turbinado sugar.  Chill at least 3 hours, until firm.

4.  Preheat oven to 350 degrees.  Bake 15-18 minutes, until golden brown around the edges.  Cool on the pan for two minutes before removing.  Serve warm or save and serve later with tea (or blueberry sorbet, like above)!  These cookies keep marvelously for several days; you can also freeze and thaw.

Diet Notes: Gluten-free (see asterisk)

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