Gluten-Free Dandelion Shortbread Cookies
Delicious and buttery shortbread cookies made with dandelion petals, perfect for a gluten-free treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 cup dandelion petals, cleaned
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the gluten-free flour, dandelion petals, vanilla extract, and salt. Mix until a dough forms.
- Roll the dough into a log shape and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- Slice the chilled dough into 1/4 inch thick rounds and place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
- Ensure that the dandelion petals are free from pesticides.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to add lemon zest for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg