A shortbread cookie is a happy treat.
When I was growing up there seemed to always be shortbread cookies around to have with a cup of afternoon tea or coffee.
This recipe is satisfying, and best of all it is gluten-free and easy to make.
Almond Shortbread Cookies
1 cup almond flour
3 tablespoons softened butter (for dairy-free, use melted coconut oil)
3 tablespoons confectioners’ sugar
1/8 teaspoon salt
½ teaspoon vanilla extract
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Mix all of the ingredients in a small bowl. When well mixed, make 1-inch round balls of dough and place on baking sheet, spacing evenly.
Use a fork to flatten each cookie to about ¼ 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.
