Berry shortbread cookie is an easy, no-bake sweet way to have berry good raspberry, strawberry, or blueberry jammy tastes. You decide!
And if the cookies were organization tools, these berry shortbread stack nicely.
Shortbread is not bread or short of anything. These edible plate weights are low-sugar and made from healthy ingredients. They take minutes to make and are 4 ingredients (and butter here is not one of them).
…You in? 😊
And if you want to bring this shortbread cookie fruit forward that’s a good pairing, bring in a mix of fruit filling.
Fruit is always a good answer and berries are nice whether it’s holiday or year-round.
You can pick from exotic berries like gooseberry or mulberry that give some balancing tart notes. Or more sweet red notes like strawberry or raspberry. And a dramatic blackberry is always welcomed.
I saw some berries out in the wild that have orange and lemon colors… nature is always coming up with new food ideas. 🧡
And I’m guessing these grape-like ones are sour berries and not edible. Leaving them for wildlife is a good idea.
It’s much easier to forage for frozen or fresh berries at the grocery stores. And blending in pureed frozen berries that are easily available year-round are the perfect find for this shortbread cookies.
And even better and easier, use or make a jam that’s calling you. These days you can find organic jams and more natural options without high fructose corn syrup.
For holiday season, you can also get a bright holiday cranberry red from cranberry cans or lingonberry from a specialty food or farmers market. It’s a rainbow choice of jewel berries that you can smear in your cookie while making or leave as topping options for your guests.
Berries are antioxidant healthy, so you’ll have no regrets. They’re powerful fruit gems. And they add a pop of color and make cookies so tasty you may want to make these berry shortbread cookies more often.
They will last for a week or longer covered in your refrigerator.
And even months longer in your freezer where you can bring them out when you have a hankering for something sweet.
…Or you need a last-minute plate of homemade cookies for the table.
When you bring them back out to room temps, if you like cookie dough tastes, then leave them alone. But if you want the more dry texture that cookies are, then you can sprinkle a dusting of almond flour on the tops.
That’ll make them look fresh… and that’s all the zhugh you need. Why add more to something already nice and simply decadent?
And if you have fresh berries on hand, that could be a nice side add too… 🍓
Easy Low-Sugar Shortbread Cookie - No Butter Recipe
Ingredients
- 1/2 cup almond flour
- 1 tsp vanilla or almond extract
- 1/4 cup light olive oil
- jam or honey (optional)
Instructions
- Combine ingredients and dump on plastic wrap on a cookie tray. Spread out and wrap up the dough tightly.
- Refrigerate and let rest for at least an hour.
- Open up plastic and roll out dough flat to about 1/2". Cut out cookies with cookie cutter.
- Optional: slice shortbread cookie in half. and smear thin layer of raspberry jam to the middle layer.
- To give grainy texture, add a sprinkle of loose almond flour to the tops of cookies.
- Refrigerate for at least another 10 minutes and then serve.
- You can freeze cookies (up to 3 months recommended) and enjoy later.
Cookies are my sweet tooth weakness. Maybe yours too? If you like healthier cookies, you may also like to try a low-sugar (yes!) lemon cookie (cute as buttons), Christmas ricotta cookie, sugar cookie or vanilla cookie. Or if you’re wanting a store-bought “healthiest” cookie, this is the nutrient low-down I found. 😋