Almond Iced Shortbread Balls (gluten Free)

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1 lb salted butter
• 4 tablespoons sugar
• 2 eggs
• 4 1/2-5 cups gluten-free flour (gluten-free flour blend)
• 4 cups icing sugar, sifted (gluten free)
• 4 teaspoons almond extract
• 4 tablespoons water (or more)
• food coloring (optional)

Recipe

• 1 combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks.
• 2 add eggs and mix in thoroughly.
• 3 gradually work in the remaining flour, until dough will roll into balls without being sticky.
• 4 roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet.
• 5 bake at 350 f for 15 minutes.
• 6 cool on cookie sheet before moving cookies to sheets of waxed paper. space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them.
• 7 combine icing ingredients and stir until smooth.
• 8 the icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off. the icing will thicken as it sits. add more water if needed.
• 9 to ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit. while the icing is still wet, you can add little drops of icing to ensure coverage.
• 10 try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch.
• 11 let the icing dry before placing in shallow storage containers, in a single layer.