Easy Low-Sugar Shortbread Cookie - No Butter Recipe
This is a perfect holiday or tea shortbread style cookie for dipping or enjoying with a jammy brunch.
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.