Wednesday, December 5, 2012

Gluten Free Lavender White Chocolate Shortbread

1 teaspoon dried lavender powder
2 tablespoons white chocolate powder
1 cup of butter
1/2 cup pure vegetable oil
1 cup powdered sugar
2 1/2 cups GF baking and biscuit mix

Preheat oven to 350 F

Sift flour and set aside. Cream butter, oil, and sugar on high speed until fluffy and light (about 6 minutes). Add lavender and white chocolate powder, followed by the dry ingredients to make a firm cookie dough. Transfer dough to a piece of parchment paper. Roll into a rectangle log (about 13" by 2"). Wrap with plastic wrap and put in the freezer until firm (about 30 minutes). Remove from freezer and remove warp. Use a very sharp knife and cut into 1/2" circles.  Arrange in a lined cookie sheet leaving room in between.

Bake for 15 to 17 minutes or until cookies are cooked. Remove from the oven to cool completely before frosting.

1 1/2 cups powdered/icing sugar
1 large Meyer lemon, juice and zest

Combine the ingredients and whisk until smooth. Drizzle over the cookies.

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