Glazed Chai Shortbread Cookies (Gluten-Free Recipe)

• 1 cup Land O Lakes Butter, softened
• 1/2 cup firmly packed brown sugar
• 1 teaspoon gluten-free vanilla
• 2 1/4 cups Gluten-Free Flour Blend (see below)
• 2 teaspoons pumpkin pie spice*
• 2 teaspoons ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2 teaspoons gluten-free vanilla
• 1 to 2 teaspoons water
• Decorator sugar, if desired

1. Combine butter, brown sugar and 1 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy.
2. Add all remaining cookie ingredients; beat at low speed until mixture forms a dough.
3. Divide dough into thirds.
4. Shape each third into 6x1 1/2-inch square log.
5. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
6. Heat oven to 375F.
7. Cut logs into 1/4-inch slices with sharp knife; place 1 inch apart onto ungreased cookie sheets.
8. Bake 8-11 minutes or until lightly browned on edges.
9. Cool 5 minutes on cookie sheets; remove to cooling rack.
10. Cool completely.
11. Combine powdered sugar and 2 teaspoons vanilla in bowl; stir in enough water for desired drizzling consistency.
12. Drizzle glaze over cooled cookies; let stand until glaze is set.
13. Sprinkle with decorator sugar, if desired.

butter, brown sugar, vanilla, flour, pumpkin pie spice, ground ginger, ground allspice, ground cardamom, salt, powdered sugar, vanilla, water, sugar

Taken from www.landolakes.com/recipe/3043/glazed-chai-shortbread-cookies-gluten-free-recipe (may not work)