tangerine shortbread

When I made the sorbet, I decided I needed to make a gluten free shortbread to go with it.  I wanted to pick up the orange flavor from the Cointreau.  I was reading Tartelette and she did a gluten free shortbread that looked right.  But I looked at her recipe and to me it was more of a sable (add egg) then a shortbread.

So I decided to play.  My Beloved has started to wait in anticipation as I play because things have a tendency to be yummy in the tummy.  Especially his tummy (and skin).  I was very pleased with how these cookies turned out.  I would say addictive and if you eat them with the sorbet from yesterday - there are no words.

Tangerine Shortbread

1/4 cup butter, room temperature

3 tablespoons sugar

zest of one tangerine (about 1 teaspoon)

juice of one tangerine (about 1 tablespoon)

40 grams arrowroot flour

40 grams almond flour

40 grams millet flour

45 grams sorghum flour

dredging sugar

Preheat oven to 350 degrees Fahrenheit.  Line a cookie sheet with a silpat or parchment paper.

Cream the sugar, butter, zest, and juice together.  Mix in the flours.  Take teaspoons of the dough, roll into balls, and roll in the sugar.  Place on the cookie sheet.  Shape until the dough is gone.  Bake for 20 minutes.

Decadence.  These got a little brown, mostly due to the movie we were watching but they were not burnt.  The outside of the cookie caramelized.   I may have to do it on purpose some other time (evil grin).