Description
Make tender, rich shortbread cookies using almond flour for a naturally gluten-free treat.
Ingredients
Scale
- 1 cup (96g) King Arthur Almond Flour
- 3 tablespoons (43g) butter, softened
- 3 tablespoons (21g) confectioners’ sugar
- 1/8 teaspoon table salt
- 1/2 teaspoon King Arthur Pure Vanilla Extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or prepare an ungreased cookie sheet.
- 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. 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. If you used parchment, allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely.
- If you baked the cookies on an ungreased baking sheet, transfer them to a rack about 2 to 3 minutes after they come out of the oven; they will be fragile when warm. If left to cool on the ungreased pan too long, they will stick.
- Store the almond flour cookies in an airtight container at room temperature for up to 7 days; freeze for longer storage.
Notes
- This recipe was adapted from the Big Book of Bread.
- For best results, ensure your butter is properly softened.
- These cookies have a delicate texture when warm; handle them gently during the initial cooling phase.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 4
- Sodium: 30
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 2
- Cholesterol: 15
Keywords: Gluten-Free Cookies, Almond Flour Cookies, Shortbread Cookies, Gluten Free Baking, Grain Conscious, Dairy Free Snacks