
Gluten-Free Sorghum Spice Shortbread
Sorghum, rice flour and tapioca create a crisp, nut-free flour blend with warm Christmas spices.
Browse christmas shortbread cookies. Recipes 73–84 of 150.

Sorghum, rice flour and tapioca create a crisp, nut-free flour blend with warm Christmas spices.

Gluten-free teff-and-rice shortbread rounds with sesame throughout and a brief hydration rest.

Finely ground hazelnuts replace flour in a hand-shaped crescent dough with a delicate, nut-rich crumb.

Cocoa, espresso and toasted hazelnut flavor piped rosettes with ridged edges, baked until crisp and lightly dusted with cocoa.

Crisp hazelnut shortbread rounds sandwich a thin, firm praline buttercream that sets neatly for gifting.

A thin honey-almond topping bakes onto small shortbread coins, caramelizing lightly around the edge for a crisp, nutty finish.

Mini almond-meal shortbread cups baked with a thin cooked honey-almond crunch filling.

Finely diced crystallized ginger and lemon zest speckle a firm dough log, giving each slice a bright citrus note and chewy ginger bite.

Rolled lemon cookies with a thin tart glaze for a bright holiday plate.

A gentle lemon-lavender aroma flavors these small pressed buttons, finished with a thin lemon glaze that dries to a crisp shell.

Poppy seeds and lemon zest give crisp pressed fingers a bright, lightly textured finish that pairs well with tea.

A buttery shortbread base carries baked lemon custard and a light powdered-sugar snowcap.