Light and buttery, these gluten free shortbread cookie hearts are a perfect treat for Valentine's Day! Pretty pink raspberry frosting adds a festive touch.
Put the vegan buttery spread, vanilla, and confectioner's sugar in a mixing bowl, and beat until smooth.
Add the gluten free flour blend and salt, then mix on low speed until the dough comes together. It will be pretty thick.
Divide the dough in half, and pat each half into a disc. Wrap each disc in waxed paper or plastic wrap. Chill in the refrigerator for two hours.
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Place some parchment paper on the counter, and unwrap one disc of dough and put it on the paper. Cover it with another piece of parchment. Use a rolling pin to roll out the dough to a thickness of about 1/4 inch. Don't go too thin - this dough needs to be a little thicker.
Use heart shaped cookie cutters to cut out the dough, and then carefully transfer the cut outs to the prepared pans.
Repeat with remaining dough. You can probably fit about 12 cookies on a cookie sheet if you use a 2 inch cookie cutter. Keep the leftover dough chilled in between baking.
Bake at 350 degrees for about 10-12 minutes. Allow the cookies to cool completely before moving.
Place the freeze dried raspberries in a mini food processor, and process until they are finely ground.
Use a fine mesh sieve to sift the raspberries over a bowl - you should have a fine powder in the bowl. Discard any seeds or large pieces left in the sieve.
In a mixing bowl, place 3 tablespoons of raspberry powder, the confectioner's sugar, and the vegan buttery spread. Mix in medium speed while drizzling in the non-dairy milk a little at a time.
Once the frosting reaches a spreadable consistency, turn off the mixer.
Frost the cooled shortbread cookies.
Nutrition facts are for one 2.5 inch cookie with frosting.
You can freeze this dough if you wish - just store wrapped discs of dough in a ziploc freezer bag. It should stay fresh for up to three months.