Here in Pittsburgh, nowhere is that more apparent than in the tradition of the wedding Cookie Table, a groaning board filled with multi-tiered platters of cookies baked by the happy couple’s family and friends. At some weddings, the Cookie Table outshines (visually and gustatorily) the wedding cake itself. It’s a tangible display of love and affection, of effort expended on behalf of others’ pleasure.
June is a big month for weddings (The New York Times recently quoted industry trade group Wedding Report’s prediction of a whopping 2.5 million marriages in 2022). But June also sees an annual onslaught of other events where the communal appeal of cookies is clear: graduation parties, Father’s Day, Shavuot. International Picnic Day!
All cookies are perfect, but some travel better than others. Shortbread, traditionally a sturdy, unadorned drop, bar, or coin, are terrific candidates for schlepping to a reception, park, or party. And the perfect way to demonstrate a sense of community. This version is both untraditional — almond flour replaces the all-purpose flour, making them gluten-free — and understated. I prescribe they should be taken with strong coffee after dinner.
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Gluten-Free Earl Grey Shortbread Cookies
- Yield: Makes 12 Cookies 1x
Description
Simple ingredient come together to accompany your morning tea with a sweet treat.
Ingredients
- 1 cup almond flour
- 3 tbsp butter, softened
- 3 tbsp confectioners’ sugar
- 1/8 tsp salt
- 1/2 tsp lemon zest
- 1 tsp Earl Grey tea leaves, crushed (a mortar and pestle work great here, but you can get good results with your thumb and forefinger, too)
Instructions
- Preheat the oven to 350° F.
- Mix all of the ingredients in a small bowl until a cohesive dough forms. Unlike pie dough, you’re not going for flaky, so make sure the butter is completely incorporated. Even small chunks will make your cookies too fragile.
- Let the dough rest in the refrigerator for about 30 minutes. During that time, line a baking sheet with parchment paper.
- Divide the dough in half, then divide each half evenly into six pieces, for a total of 12 pieces. Form the pieces into balls, then drop them onto the prepared baking sheet, arranging the balls of dough about 1 1/2″ to 2″ apart.
- Use a fork to flatten each cookie to about 1/4″ thick, making a crosshatch design.
- Bake for 5 minutes, then rotate the baking sheet, front to back.
- Continue baking for an additional 4-5 minutes, until they start to turn light golden brown on top.
- Allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days; freeze for longer storage.
Alternatives for This Recipe
Between the almond flour, the low sugar level, and the Earl Grey, these are not particularly appealing to most children; to make them more kid-friendly, bump up the powdered sugar to a quarter cup (4 tablespoons), ditch the tea leaves, and roll the balls in colored sugar before baking.
For a Cranberry-Orange vibe, substitute 1 teaspoon orange zest and 1/4 cup dried cranberries for the Earl Grey tea.
Recipe by Dr. Cookie
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