Posted on July 07, 2020 by Anne Milneck
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Tender, crisp and buttery, these almond flour shortbread cookies are just the perfect way to try your hand at gluten-free baking. We love the snap of these cookies. Try them as a jam-filled thumbprint. No jam? Trust us, they're excellent unadorned as well.
Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper. These come together easily by hand, but a hand or stand mixer with the paddle attachment can be used. Mix until a cohesive dough forms. Scoop one-inch balls onto baking sheet and use a spoon to make an indentation. Dollop just a 1/4 tsp jam into each cookie. Too much jam will bubble over. For a little extra crunch, sprinkle oats onto the edges of the cookies. Bake for 8 mins or until the cookies are light brown. Allow to cool on the cookie sheet for 10 mins then transfer to a rack.