I’ve always loved shortbread and spritz cookies…anything dunkable, really. Speaking of dunkable, anyone remember Dunkaroos with the birthday cake icing you dipped them in? *Sigh* So good. I found this recipe and, while it looked like it’d go through a spritz cookie press easily, it didn’t. Which is why they’re all wavy in my picture, because the wavy one was the only hole big enough that I could get an actual cookie through it without worrying I was going to break the machine, or my hand. Of course, I used a different flour blend than she did, and my mixer doesn’t really have a “low” setting (only fast and warp speed), so your may turn out differently and be easily pressed through. Or just roll it out gently and cut it out with cookie cutters. The taste is like a crunchy shortbread without the buttery-ness. It’s more nutty, and the orange oil makes it delectable and very afternoon tea appropriate. These are easily refined sugar free if you leave off the glaze and go with just coconut palm sugar and raw honey instead of the coconut palm and organic cane sugar blend that I use.
Preheat oven to 350 degrees F and position racks in upper and lower third of oven
Whisk together 2 c. all purpose gluten free flour
1/2 tsp baking powder
1/4 tsp salt (omit if using Earth Balance sticks)
In a large bowl, on medium-high speed, cream together until fluffy:
1/2 c. coconut oil (1 stick Earth Balance buttery whatever)
1/3 c. coconut palm sugar (I use a coconut palm/organic cane sugar blend)
1/4 c. raw honey
1 tsp vanilla
Reduce speed to low and add the flour mixture and beat until just incorporated.
Either roll out and cut out with cookie cutters or, if it’s soft, press through cookie press, 1 1/2 inches apart onto 2 ungreased cookie sheets.
Bake, switching the pans halfway through, until the cookies are just golden, 12 minutes.
Let cook 2 minutes on cookie sheets, then transfer gently to racks to cool completely.
1/2 c. powdered sugar
Enough water to make it a pourable consistency
1/4 tsp orange oil