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Gluten-Free Shortbread Cookies
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Ingredients
2
cups
almond flour
6
tablespoons
softened butter
5
tablespoons
icing
confectioner's sugar
1
teaspoon
vanilla extract
1/8
teaspoon
sea salt
Instructions
Preheat oven to 350 degrees and line cookie sheet with parchment paper.
Add all ingredients together and mix well.
Roll dough into a log, wrap in plastic wrap, and place in fridge to chill for at least 30 minutes (or freezer for 15 minutes).
Once chilled, slice into rounds about 1/2" thick and place on parchment paper.
Bake for 14-15 minutes until the tops start to turn golden brown.
Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to finish cooling.
Notes
For pecan shortbread, just fold in 2/3 cup chopped pecans into the mixed dough before chilling.
Adapted from
King Arthur Flour