Gluten Free Orange Almond Cookies

  Here on the Prairies it is officially winter.  I know this not because of the date on the calendar but because we have had our first "storm day". A day when schools are closed because of severe weather.  In this case it wasn't snow but ice and when the news reached the children there was joy all around.  As a mother I have always liked storm days too, as long as they don't happen too often.  Once in a while it is great to have everything shut down, no appointments, no after school activities, just a day at home.  Sometimes the family needs to rest, to spend some time catching up with piano, homework, reading, or building snow forts.  At this time of year it can be spent decorating, wrapping gifts or holiday baking. 

At four o'clock my daughter said to me, "This was a nice day!"  I agreed, "Yes it was a nice day".

"No,"  she replied.  "It was an ice day!"  

 

  It was just the perfect day for cookies!  And it's not Christmas without cookies!  These Orange Almond Cookies are so fast and easy to make and I think they look so nice with the simple almond decorations and the glimmer of the sugar crystals.  They are just the right combination of chewy and crunchy and they have just a hint of orange flavour, it's hard to tell they are gluten free! 

Gluten Free Orange Almond Cookies

• 1/2 cup butter, softened
• 1/2 cup cane sugar, or 1 cup white sugar
• 1 egg, beaten
• 1 Tbsp. orange juice
• 1/2 tsp. almond extract
• Grated rind of one orange
• 1 1/2 cups almond flour, or ground almonds
• 1 1/4 cup Gluten Free Flour Blend
• 1/2 tsp. sea salt
• 1/4 cup cane sugar, for dipping glass
• 1/2 cup sliced almonds, for decorating

Cream butter and sugar.  Add egg, almond extract, orange rind and orange juice and beat until fluffy.  Add all dry ingredients and mix until combined.  Roll into one inch balls and place on a greased cookie sheet.  Use a drinking glass with a flat bottom, spread a bit of butter on the bottom, dip it in sugar and flatten the cookie balls.  You will have to re dip the glass in the sugar between each cookie.  Place four pieces of slivered almond on each cookie, gently press them in.  Bake at 350 degrees for 12 to 14 minutes.  Cool on a wire rack.