Lemon shortbread cookie with lemon powdered sugar glaze

ref: https://www.powerhungry.com/2019/08/almond-flour-shortbread/print/21789/

ref: https://kristineskitchenblog.com/lemon-almond-shorbread-cookies-gluten-free/

8' @ 350F oiled foiled cookie sheet, cool on paper towels

Shortbread

Mix together into bowl

• 2 c almond flour
• 1/4 c sugar
• 1/4 c melted coconut oil
• 2 Tbsp lemon juice
• 2 T lemon zest (from 1 lemon)
• 1/3 tsp salt (optional)

Make into log in plastic wrap, slice into cookies, shape with hands if needed, bake

Lemon Glaze Topping

• 1 c powdered sugar

Slowly add 

• 4-5 Tbsp lemon juice

to try to keep lumps from forming. However if lumps form, just strain through sieve.

Microwave in 1' increments until slightly thickened, then used to glaze top of cooled cookies.

Note: I think a 100% almond flour shortbread cookie isn't as powdery as the one with almond flour combined with oatmeal and tapioca flour.

Shortbread cookie with coconut caramel filling topped with chocolate

 ref: https://minimalistbaker.com/vegan-gluten-free-samoas/

10' @ 325F, buttered foil covered cookie sheet, makes about 18 cookies

Make shortbread

Blend together in bowl

• 1 1/4 c almond flour
• 2 Tbsp maple syrup
• 2 Tbsp melted coconut oil
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Make into log in plastic wrap and put in freezer about 10', slice into cookies and bake. Let sit a few minutes, then remove from foil and cool on paper towel.

Make coconut caramel layer (probably twice what you need.)

Toast about 5' till lightly browned.

• 3/4 cup unsweetened dried shredded coconut flakes

Cook in 1' increments in microwave till slightly thickened

• 1/4 c + 2 Tbsp full-fat coconut milk
• 1/4 c + 2 Tbsp sugar
• 2 Tbsp melted coconut oil

Then stir in toasted coconut.

Spoon onto shortbread cookies and let cool.

Then melt chocolate layer in 1" increments in microwave

• 2/3 c chocolate chips
• 1 tsp coconut oil

Spoon on top of coconut caramel layer

Let cool until chocolate hardens.

(I've simplified this and it still tastes fine.)

Shortbread cookie topped with peanut butter and chocolate

 ref: https://minimalistbaker.com/easy-peanut-butter-patties-aka-tagalongs/

8'@350 F, greased foil on cookie sheet, about 18 cookies

Make shortbread cookie

Blend in food processor

• 1/2 c oatmeal till fine powder (original used oatmeal flour), then add and blend
• 1/2 c almond flour
• 2 T tapioca flour
• 1/4 tsp. baking soda
• 1/8 tsp salt

Then pulse in to make crumbs

• 2 T butter (original used coconut oil)

Then pulse until loose dough forms

• 2 T maple syrup

Make into log in plastic wrap and put in freezer about 10', slice into cookies, and bake. Let sit a few minutes then remove from foil and cool on paper towel.

Make peanut butter filling

Blend in small bowl

• 1/4 c smooth peanut butter
• 2 tsp maple syrup

Then once cookies are cool spread on top of shortbread cookies.

Make chocolate topping

Melt together, 1' bursts in microwave and stirring till smooth

• 1 c chocolate chips
• 2 tsp coconut oil

Then use spoon to pour on top of peanut butter covered shortbread cookies

Let cool until chocolate hardens.

Note: I like the blend of flours for this shortbread cookie the best so far.