Almond Flour Shortbread Cookies
1 cup almond flour
3 Tbsp softened butter
3 Tbsp powdered sugar
1/8 tsp salt
1/2 tsp vanilla extract
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. (NOTE)
Mix all of the ingredients in a small bowl until a cohesive dough forms.
Scoop 1 inch balls of dough onto the prepared baking sheet, a teaspoon cookie scoop works well here. Arrange the balls of dough about 1 1/2 to 2 inches apart.
Use a fork to flatten each cookie to about 1/4 inch thick, making a crosshatch design.
Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.
Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
Makes: 15 cookies
NOTE: You can also bake these cookies on an ungreased cookie sheet. Just be sure to transfer the cookies to a rack about 2 to 3 minutes after they come out of the oven, they will still be warm and fairly fragile. If left to cool on the ungreased pan too long, they will stick.
Nutritional Information per Cookie: Calories 70, Protein 2 gr, Dat 6 gr, Sat. Fat 1.5 gr, Carb. 3 gr, Sugar 2 gr, Fiber <1 gr, Sodium 30 mg, Chol. 5 mg
VARIATIONS:
Thumbprint Cookies: Instead of creating a crosshatch design with a fork, use your thumb to press an indentation into the center of each ball of dough. Fill the hole with about 1/4 tsp jam. Note: too much jam will boil out during baking.
Maple Pecan Shortbread Cookies: Add 1 tsp ground cinnamon, 2 tsp maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a log, chill, slice, and bake; or bake as directed at right.
Chocolate Pistachio Shortbread Cookies: Substitute 2 Tbsp unsweetened cocoa powder for 2 Tbsp of the almond flour; and add 1/8 tsp espresso powder. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed at right.
Cranberry Orange Shortbread Cookies: Add 1/2 tsp orange zest (grated orange rind) and 1/4 cup dried cranberries to the dough. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed at right.
Posted by: Darlene BC <dsharple@shaw.ca>
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