This evening I'm reposting one of my old favorite recipes. It's one I created a couple of years ago. They are SO very easy to make and absolutely delicious. It's my Shortbread Cookie recipe. I've posted the original recipe as well as a link to a Chocolate Chip Shortbread version that simply folds in 1/4 cup of chocolate chips (I use 70% cacao chips). They are delicious either with or without the chocolate chips. Shortbread cookies are a basic butter cookie that are typically 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 or ganache would be awesome). They are easy to make, delicious, and can be simple or elegant depending on how you choose to make them. After mixing the dough together, it gets rolled it into a log, wrapped and chilled until firm and then "voila"...you've got slice and bake cookies! I really love
these cookies. Check out the recipe for these beauties below. Enjoy!
dozen 2 ½-inch cookies
8 tablespoons softened butter
1 ½ teaspoons vanilla extract
Pinch of sea salt
½ cup powdered sugar free
sweetener (I used Swerve confectioner’s style)
2 cups blanched almond flour
Liquid stevia, to taste (I
used 1 teaspoon NuStevia simple syrup)
In a medium bowl, cream together butter, vanilla, salt and powdered sweetener. Add almond flour and mix until dough forms.
Taste dough for sweetness and if additional sweetness is desired, add tiny
amounts of liquid stevia to the dough to achieve desired sweetness.
Scoop the mound of dough
into the center of a sheet of plastic wrap, wax paper, or parchment paper.
Using your hands, roll dough into an approximate 2-inch diameter cylindrical log;
wrap and refrigerate dough until chilled and firm, about 1 hour (the dough can
also be made ahead of time and refrigerated for several days).
When ready to bake, preheat
oven to 350 degrees F. Lightly grease or line a baking sheet with parchment
paper. Slice chilled dough into approximate 1/3-inch thick slices and place on
baking sheet, spacing about 1 inch apart. Bake for 10-12 minutes or until light
golden brown. Cool on pan for about 10
minutes, then transfer to a wire rack to finish cooling (cookies firm up as
*Notes: Granular sweeteners (like erythritol, Swerve, Truvia, etc.) can easily
be powdered by using a small food processor or coffee grinder which helps
eliminate the grittiness sometimes created when using these type sweeteners. Variations
of this cookie can be made using the basic shortbread cookie dough; dip in
melted chocolate, drizzle with glaze, frosting, or using different extracts or citrus
zests, to create different flavors (e.g. adding 2 teaspoons of lemon zest to
the dough for lemon shortbread cookies). Sandwich type cookies can be created
by placing decadent fillings between 2 cookies. Chilled dough can easily be
rolled out and cut into different shapes with cookie cutters and then decorated. To make Chocolate Chip Shortbread cookies, fold 1/4 cup chocolate chips into the dough before chilling.
*Nutrition Information: For 24 cookies, each cookie contains
approximately 2 net grams carbohydrates (total carbohydrates minus fiber) and less
than 1 gram of sugar.
I simply love, love, l-o-v-e these cookies!
(Still keeping an eye out for that elusive Scottie Dog cookie cutter.)
YUM!!! I bet uns. coconut would be great too.
I'm excited to see that you've posted nutritional values for these cookies!! I hope you continue this for your new recipes. I always check the carb count before deciding whether to make the recipe or not. Thank you!
These sound so yummy. will have to try this recipe!!
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