Even though they’re made with just a few basic ingredients, shortbread cookies are incredibly versatile. Certain small additions to your recipe can lead to a truly decadent dessert. This one combines fresh fruit and sweet preserves with a gluten- and dairy-free shortbread to create delicate, buttery cookies filled with peachy, gooey goodness. Good luck eating just one!
Peach-filled Vanilla Shortbread Cookies
Recipe by Sarena Shasteen for Bob’s Red Mill
Makes 13 cookies
Ingredients
Base
½ cup white rice flour
1/3 cup raw sugar
¼ cup coconut flour
¼ cup cornstarch
½ tsp. baking powder
1/8 tsp. salt
¼ cup soy-free butter substitute (or butter)
1 tsp. vanilla extract
1 egg
1-2 Tbsp. almond milk (if needed)
Filling
½ cup (about 3 ½ oz) finely chopped fresh peaches
4 Tbsp. peach preserves
Topping
3 tsp. raw sugar
Directions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- In a small bowl, combine the filling ingredients and set aside.
- In a large bowl, mix the dry ingredients (flour, sugar, cornstarch, baking powder and salt). Add butter and mix until crumbly. Then, stir in vanilla and egg. Add milk a tablespoon at a time, if needed, to form dough.
- Scoop dough onto prepared baking sheet. Use about 1 ½ Tbsp. of mixture for each cookie.
- Flatten the center each cookie, making sure to leave a lip around the edges to hold the filling.
- Scoop about 3 tsp. of filling into each flattened cookie.
- Sprinkle each cookie with sugar topping.
- Bake 12-15 minutes until the edges are slightly browned. Let cool completely before serving.
Variation: Substitute peaches and preserves with other fruits, like blackberries and strawberries.
Recipe courtesy of Bob’s Red Mill blog.
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