Gluten-Free London Fog Shortbread Cookies

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Oh my goodness, September has been a month for me! I have been so busy, planning to run a kitchen for a women’s retreat weekend. Plus the weekend itself, which was awesome. Bible Study has started again. This weekend I am going to Nashville to celebrate my dear friend Chelsey who is getting married in a few weeks. And next month I will be volunteering in a kitchen for a prison ministry. So there has been a lot going on, especially on the weekends. My mother is AMAZING, because she has been doing my markets for me a lot. Praise God for her, she has been tremendous.

I made these cookies weeks ago, I just had so much going on I couldn’t post them until today. Last time I posted I shared my love of tea and how my neighbor at the market sells tea. I got some Earl Grey tea from him (the smell alone was heavenly) and whipped up these shortbreads. Once I posted the picture of them, multiple people at the market asked if I had them. Needless to say, I think I am going to put together a tin of assorted tea shortbreads.

These cookies were SO good. The tea gave it such a complex taste. I folded them so I got some glaze in each bite. My 8-year-old nephew Trenton kept going back to eat more and more of them. That is a testament to their tastiness, when a young kid loves them.

London Fog Cookie
• 1 cup softened butter
• ⅔ cup organic powdered sugar
• 2 cups almond flour
• 1 vanilla bean split and scraped
• 1 tablespoons Earl Grey tea (about 1-2 teabags)

Glaze
• 2 tbsp Spectrum shortening, melted
• 1 cup organic powdered sugar
• 3/4 tsp vanilla
• 2 tbsp hot water

Directions: Preheat oven to 350.

Beat the butter and organic powdered sugar for several minutes, until it is light and fluffy. Add the vanilla bean, almond flour, and tea. Allow it to beat until the dough just comes together, do not overmix it. Wrap the dough up and refrigerate it for at least half an hour.

Roll out dough between two pieces of parchment to your desired thickness. I cut into rectangles, as to make a Jinga stack, you can cut out whatever shape you like. Place the cookies on a parchment lined baking sheet. Freeze for 15 minutes.

Bake cookies for 12 minutes or until just golden. Time will depend on thickness of the cookies. After 5 minutes, transfer to wire racks to finish cooling. Once they are cooled completely, dip them in the glaze. I actually allowed them to set and then double dipped them.

To make the glaze, just beat together all the ingredients.

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