By now I've eaten way to many Christmas cookies, but I wanted to share my absolute favorite of the season - Kelly's Gluten Free Nutty Shortbread! She adapted the recipe from Sunset Magazine and uses a combination of Cashews, Pecans, Walnuts and Almonds mixed up in a Honey Caramel on top of a traditional Shortbread, only this time it is Gluten Free. I cannot even tell you how delicious these are - you are just going to have to make them and see for yourself!
Kelly's Gluten Free Nutty Shortbread
adapted from Sunset Magazine
Heat oven to 325 degrees
Lightly grease an 9 x 9 inch baking pan
1 cup (2 sticks) of unsalted Butter
1/2 cup Sugar
2 cups of Gluten Free Flour blend (with Xanthan Gum or add 2 teaspoons)
1/4 teaspoon Salt
Blend the Butter and Sugar together in a food processor or stand mixer until creamy. Then add in the GF Flour and Salt and mix until the mixture is like fine sand and just comes together when you pinch it. Press the mixture into the pan and bake for 10 minutes. Remove from the oven and put on the Nutty Topping. Cook for an additional 20 - 25 minutes. The Nut mixture should be bubbling and just slightly browning. Cool and cut into squares.
For Nutty Topping:
3 cups of mixed Nuts (we used Cashews, Pecans, Walnuts and Almonds)
3 Tablespoons Butter
1/3 cup light colored Honey
1/3 cup Sugar
Put the Butter, Honey and Sugar in a non stick frying pan. Heat to boiling and then add in the Nuts. Toss to coat and pour over the Shortbread.
Five Element Analysis
Since this is a sweet cookie made with both Sugar and Honey, this is definitely mostly and Earth treat. Almonds and Cashews add even more Earth. But, the Walnuts and Pecans bring in the Water Element and the Rice Flour in the GF Flour adds in some of the Metal Element and the Butter brings in a lot more. Only the Wood and Fire Elements are missing, but serving these Nutty Shortbread with Coffee or Tea fixes that and then just be sure to add a Wood Food at another meal.