Entry #19: Coffee-Infused Shortbread “French Fry” Cookies (egg, dairy, and gluten free)From Cara @ Fork and Beans http://forkandbeans.wordpress.comKey Ingredients: Coffee, Cream Cheese

INGREDIENTS:

• 1 stick vegan butter (8 Tbs), chilled and cubed

• 1/2 c. powdered sugar• 1/2 c. sugar• 2 tsp coffee extract• 3/4 c. brown rice flour• 1/2 c. sorghum flour• 1/4 c. arrowroot powder• 1/4 c. potato starch• big pinch of salt• 1/4 tsp xanthan gum

DIRECTIONS:

1. Preheat 350 degrees.2. In an electric mixer, blend the butter

and sugars together just until combined. No more than 30 seconds {you do not want too much air to get into the butter}. Add coffee extract and blend 5 seconds.

3. In a separate bowl, combine flours, starches, salt and xanthan gum until well mixed.4. Add flour mix into the butter mix with the mixer briefly until just combined. Knead with your hands until

smooth.5. Roll dough out between 2 pieces of parchment/wax paper until 3/4ʺ″ thick. Cut into french fries with a ridged

carrot cutter. Place on a baking sheet, sprinkle with sugar in the raw, and freeze for 20 minutes6. Bake for 20-25 minutes, or until lightly browned. Allow to set on baking sheet until cools

For "Ketchup" and "Mustard" Icing:• 1/4 c. vegan butter, softened• 1/4 c. vegan cream cheese, softened• 1 1/2 c. powdered sugar• 2 Tbs. non-dairy milk• 1 tsp vanilla• red and yellow food coloring7. Cream butter and cream cheese with

an electric mixer until smooth.8. Add sugar until well combined.9. Add milk and vanilla and mix until

fluffy.10. Separate in half into 2 bowls. Add

coloring for each bowl and stir until mixed.