Thursday, April 23, 2015

NEW RECIPE ALERT: Shortbread Cookies (Low Carb, Sugar & Grain Free)

I'm excited to share my new recipe for basic Shortbread Cookies. A number of you have asked me for a good basic shortbread recipe. I'm sharing that recipe today on my guest post for Honeyville. These cookies turned out awesome and are so very easy to make and they use very few ingredients.

I used my favorite Honeyville's blanched almond flour, Kerrygold butter, Swerve confectioner's sweetener and a couple of other ingredients. Shortbread cookies are a basic butter cookie that are usually not too sweet. However, they can be dressed up to become the most decadent cookie if you choose to by simply stirring other ingredients into the batter, glazing them, flavoring the dough, frosting or cutting them out into all kinds of cute shapes (dipping them in melted chocolate would also be awesome). I chose to keep them simple because that way you have no excuse not to try them...and seriously, if you can make something that tastes yummy and it's also easy to make, why would you ever choose something more complicated? These cookies are easy to make, delicious, and can be simple or elegant depending on how you choose to make them. After mixing my dough together, I rolled it into a log, wrapped and chilled it until firm and then "voila"...slice and bake cookies! I really love these cookies and look forward to transforming them into all kinds of yummy treats. Check out these beauties below. To get the recipe, just click here: Shortbread Cookies. Enjoy!








         

11 comments:

CyberSis said...

Hi GGC,

Shortbread cookies ... what a wonderful surprise! Every once in a while I'll glance wistfully at the empty box of Walker's "Animal Shapes" that adornes a tiny corner of my little kitchen. The box has been empty for a Long Time time, in case you were wondering, and the sight of it would sometimes touch off visions of Fingers, Triangles, Rounds, Petticoat Tails, and Scottie Dogs dancing in my head. Well ... as for the Scotties, I never actually had those in real life.

Now you've gone and recreated the "Highlanders"! Pure joy! When it comes to shortbread, I'm rather a "purist" and your lovely Highlanders look to be the real deal! I'll be making the basic recipe first and then will consider branching out into some of the other yummy-sounding options. And maybe I'll even keep my eyes peeled for a Scottie Dog cookie cutter!

Gourmet Girl Cooks said...

Hi CyberSis,

That is too funny (about looking for a Scottie Dog cookie cutter)...because I have been looking online at the different cutters available to mimic the "Walker Scotties". Our Costco has the tins of Scotties and I study them every single time I go!!! I think they are the cutest and I may just have to buy them for one of my wheat eating dog lover friends...LOL.

You might even enjoy them without the additional stevia (less sweet) but while I don't mind less sweet, if I want my "regular eating" family members to eat them too, I tend to bump up the sweetness a bit to please all. One of my sons was excited to try them this weekend and said "I know these probably aren't sweet enough"...and was pleasantly surprised because he said they tasted "normal"...LOL. Everybody was happy and they weren't too sweet either. It's funny how blunted our sweet tooth becomes isn't it?

I was so close to dipping some in melted chocolate and glazing others with a lemon glaze but am really glad I kept them "au natural" because I've really enjoyed them plain and simple.

Let me know if you spot the "perfect" Scottie cookie cutter. Amazon had some but I'm looking for one that is identical or pretty close to the Walker silhouette. :-)

CyberSis said...

Hi GGC,

I have a Christmas tree ornament that's very similar to the Walker Scottie ... not quite a twin, but a close cousin, perhaps. It wouldn't make a very good cookie cutter, though!

I'm sure you're right about the sweetener. I doubt if I'll need the stevia. You won't believe this, but I tried making lemonade with no sweetener, and I really like it that way. If it's diluted enough, you still get the wonderful fresh lemon flavor with just the right "tartness," at least for me. As they say, though, your mileage may vary! :-) BTW, sorry about the typo ... "adornes" ... sheesh!

I meant to say in my other comment that I just love your gorgeous photos! :-)

PS: It's 29 degrees right now and I don't think we even made it to 40 this afternoon. And, yes, we did have snow flurries yesterday!

Gourmet Girl Cooks said...

Hi CyberSis,

If it makes you feel any better...I honestly didn't pick up the typo (and my usually automatically goes to them). Fortunately it's frequently so late when I get through reading everything that I'm probably not quite as focused as I might otherwise be.

You know it is funny how we've desensitized what "sweet" is which makes me realize that for those just beginning to eliminate sugar, they probably prefer it a bit sweeter than us "seasoned veterans"...LOL.

Thanks...glad you liked the photos. I needed to find a way to brighten up plain looking cookies. I just finished my last of them at lunch now and will definitely be making more soon (as in possibly this weekend). I may go "lemon" this time.

Wow...29 degrees? We started at 50 this morning and it was 69 when I came home for lunch. Snow flurries too??? Wow! :-)

Michele said...

Hi GGC,

I just made these and they came out perfectly. I whirled the mix in my food processor and threw them in the freezer for 20 min to chill the dough quickly. I skipped the stevia and they were fine. Thank you again for all your recipes.

I also love how you show pictures of how you put a whole meal together so I don't have to guess what to put with what item.

Thanks again!

Gourmet Girl Cooks said...

Thanks Michele!

So happy you enjoyed them. Great tip on chilling the dough quickly in the freezer too!

So happy you enjoyed them and thanks for the kind comments! :-)

CyberSis said...

Hi GGC,

I made your "Highlander" re-invention last night and the cookies are delectable! My hubby really likes them, too. We both agree that the level of sweetness without the extra stevia is perfect for us. Thanks again for this wonderful recipe! :-)

Gourmet Girl Cooks said...

Hi CyberSis,

So happy both of you enjoyed the cookies. I figured you would like them without the stevia boost.

I actually made another batch this evening and added chocolate chips. They turned out great. So happy you enjoyed them. :-)

A person said...

Oh no! Forgot to slice the dough and make balls of dough instead.... But they're already in the oven! Hope they still taste as good... :(

Bobbie Chuck said...

I guess it is my old eyes LOL but I can't find the carbs listed. Can someone tell me? thanks

Picky Eater said...

Hi! Shortbread cookies are literally the biggest reason I'm scared I can't stay LCHF...they are my favorite Christmas tradition. This recipe looks awesome except that I'm allergic to almonds (and all tree nuts). Do you have any suggestions for an alternative to almond flour? All the LCHF/keto recipes for shortbread that I find online have almond flour, and I'm despairing.