Gluten-free Shortbread Cookies
2 cups Mandelin Blanched Almond Flour
6 tablespoons unsalted butter, softened
6 tablespoons confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
In a medium bowl, cream together softened butter and sugar..
Add remaining ingredients and stir until well combined.
Place the dough on a sheet of plastic wrap. Form into a log approximately 8-inches long. Roll in the wrap to make it round. Chill for 2 hours or longer.
Slice the chilled log into cookies ¼ inch thick. Transfer to the prepared baking sheet. Bake at 350°F for 8 - 10 minutes or until very lightly browned. Remove from oven and let cool on baking sheet for 5-10 minutes until firm, then remove to a wire rack to cool completely.
Enjoy as is, or do any number of variations, such as:
- Frost and top with Mandelin Natural Sliced Almonds
- Divide the dough, flavor or dye one half, then roll flat and stack into layers the two portions before forming the log to create swirl or ‘pinwheel’ style cookies
- Make ‘almond lover cookie sandwiches’ by using Mandelin Natural Almond Flour instead of blanched in the recipe; spread Mandelin Natural Roasted Almond Butter on the back of one cookie and sandwich with another; dip one-half into melted chocolate and sprinkle with Mandelin Natural Diced Almonds.