Description
These gluten-free Greek shortbread cookies have a buttery texture and are delicately flavored with rose extract, making them a delightful treat.
Ingredients
Units
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- 1 stick unsalted butter, room temperature
- 1 cup gluten-free flour
- 1 egg yolk
- 1/4 teaspoon baking powder
- 1 cup powdered sugar, sifted
- 1 cup powdered sugar, for dusting
- 1 teaspoon vanilla or rose extract
- 1/2 teaspoon whole cloves
Instructions
- Preheat the oven to 350°F (175°C) and line baking trays with parchment paper.
- Sift the gluten-free flour and baking powder together in a bowl.
- Using an electric mixer, beat the room-temperature butter until light and fluffy.
- Add the egg yolk and vanilla or rose extract to the butter, mixing until well combined.
- Gradually add the sifted flour mixture to the butter mixture, mixing until a dough forms.
- Shape the dough into small balls and place them on the prepared baking trays.
- Press a whole clove into the center of each cookie ball.
- Bake in the preheated oven for 12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool slightly on the tray before transferring them to a wire rack to cool completely.
- Once cool, generously dust the cookies with powdered sugar before serving.
Notes
For a traditional flavor, use almond extract instead of rose. Store cookies in an airtight container for up to a week. These cookies are perfect for holiday gatherings or as a sweet gift.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 5
- Fat: 7
- Carbohydrates: 15
- Fiber: 0
- Protein: 1
- Cholesterol: 20