Shortbread Cookies

GFF Magazine

This quick and easy recipe for crisp, addictive shortbread cookies from GFF Magazine contributor and food stylist Victoria Granoff shows just how simple good gluten-free baking can be. Bake the whole batch at once or store some of the dough wrapped in the freezer for later. Regardless, if you’re like the folks at GFF Magazine and June, you’ll find it impossible not to snack your way through at least one log of dough along the way.

Prep Time — 2 hours 20 min
Cook Time — 1 hour
Servings — 48

GFF Magazine

GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.

Ingredients

  • ½ cup unsalted butter

  • ⅓ cup sugar

  • 1 egg yolk

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon zest

  • 2 cups almond flour

Tools

  • parchment paper

  • medium bowl

  • measuring cups

  • measuring spoons

  • spatula

  • chopping board

  • knife

  • June Pan

  • shallow bowl

  • cooling rack

  • June Oven