This versatile shortbread cookie is simple, buttery, stir together, egg-free, gluten-free cookie. Simple substitutions can make this organic, sugar-free, and dairy-free.
PREP: 5 mins
BAKE: 8 to 10 mins
TOTAL: 13 mins
YIELD: 15 cookies
Ingredients
- 1 cup (96g) almond flour
- 3 tablespoons (43g) softened butter or substitute
- 3 tablespoons (21g) confectioners’ sugar or substitute
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicon sheet.
- Mix all of the ingredients in a small bowl until it comes together into a dough
- Using a 1″ ice cream scooper, dish up balls of dough and place onto the prepared baking sheet.
- Arrange the balls of dough about 1 1/2″ to 2″ apart. Or roll into 1″ round log, wrap with plastic wrap, chill fifteen minutes and slice off 1″ rounds.
- Use a fork to flatten each cookie to about 1/4″ thick, making a crosshatch design. To prevent the fork from sticking, spray your fork with pan-release.
- Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on around edges and 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.
Tips and Substitutions
- For sugar free, substitute Monk Fruit sweetener for confectioners sugar.
- For a finer crumb, grind your almond flour in a food processor or blender before mixing. Measure flour before grinding.
- You can scoop out balls of dough using a 1″ ice cream sccop or roll dough into 1″ log, wrap with plastic wrap, chill for fifteen minutes and slice off 1″ rounds.
- You can also bake these cookies on an ungreased cookie sheet. Just be sure to carefully transfer the cookies to a rack about 2 to 3 minutes after they come out of the oven. They will still be warm and delicate. do not leave them on the cookie sheet to cool as they will stick.
- For 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 teaspoon jam. Note: too much jam will boil out during baking.
- For Nutty Chocolate Shortbread Cookies: Substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour; and add 1/4 teaspoon espresso powder. Stir in 1/4 cup finely chopped nuts.
- For Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and 1/4 cup dried cranberries to the dough.
- For Maple Pecan Shortbread Cookies: Add 1 teaspoon ground cinnamon, 2 teaspoons maple syrup, and 1/3 cup diced pecans to the dough.
- For Almond Shortbread Cookies: add 1 teaspoon almond extract.