Gluten free lemon glazed cranberry
white chocolate shortbread cookies
1 whole pkg. Bob’s Red Mill Gluten Free Shortbread Cookie Mix
3/4 cup non-dairy Butter spread (Cold)
1 large Egg Yolk
2 Tbsp. chilled Water
1-2 tsp lemon zest
11/2 cups fresh cranberries (cut in halves)
1 cup white chocolate chip morsels
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.(or spray pan with non-stick cooking spray)
In a large mixing bowl, beat butter spread on medium speed for 30 seconds, or until smooth. Beat in egg yolk, and then beat in water. On low speed, beat in cookie mix in 3 stages; 1/2 cup at a time with the remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly. Mix in lemon zest, fresh cranberries & white chocolate chips. Gather dough (Knead) into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic and formed into 2 rolls. Chill dough for 1 hour.
Cut out cookies into 1/4-inch and place one inch apart on baking sheet. If dough begins to crumble just Reroll scraps of dough to form a ball and press lightly into shape. (Makes about 2 dozen cookies.)
Bake on middle rack of oven for 12-15 minutes. Cool cookies on the baking sheet for 10 minutes to cool completely, once cookies are cooled drizzle lemon glazed over each cookie and place in the freezer to set for 5 minutes.
GLAZE: Whisk to combine until glaze is smooth.
1 1/2 cups powdered sugar
1 – Fresh lemon juice (3-4 tbsp)