GRAIN-FREE SHORTBREAD COOKIES
These 5-ingredient Grain-Free Shortbread Cookies are both paleo and vegan but taste JUST like the original. This easy recipe is the perfect addition to your cookie tray.
Provided by Laurel
Categories Sweet Things
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Add all of the ingredients into a stand mixer with the paddle attachment. Mix, on medium speed, until the dough is smooth, about 5-10 minutes.
- Transfer the dough to a large piece of parchment paper and roll into a tight log, about2 inches wide. Unwrap the dough and slice it into cookies that are just less than 1/2 inch thick. Arrange them on an ungreased baking tray and bake for 10-12 minutes or until the edges just start to brown. Remove from the oven and let them cool completely on the baking tray. Serve.
CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES
all the buttery holiday yummy yet good for your tummy paleo shortbread cookies
Provided by Michelle
Categories Dessert
Time 42m
Number Of Ingredients 8
Steps:
- Place butter, maple syrup and vanilla in the bowl of a stand mixer with a paddle attachment and whip til butter is fluffy-ish. The butter and syrup will not incorporate completely, but get them at least happily mixed together.
- Add salt and cassava flour to butter mixture and whip until a nice firm dough comes together.
- Remove dough from the bowl and work into a ball with your hands, then flatten into a disc, wrap in plastic and refrigerate for 30 minutes.
- Remove dough from the refrigerator, cut in half, re-wrapping one half while you roll out and cut out the other.
- Preheat oven to 350°
- Roll dough into ball and place between two pieces of parchment paper - roll out to approximately ¼-⅜" thick. Cut out shapes with a cookie cutter or use a knife and cut into rectangles approximately 1" x 2", placing shapes on a parchment lined baking sheet. Re-roll scraps of dough until all is used. Repeat with the other half of the disc. You should get around 3-4 dozen, although this will vary depending on the shape of your cutter.
- Bake for 12-14 minutes or until edges just become browned.
- Remove to a wire rack and cool.
- If decorating with chocolate glaze, prepare that while cookies cool by melting the chocolate and coconut oil in a double broiler until melted and fully combined.
- Once cookies are cool, dip in glaze as preferred, sprinkle with crushed candy canes and place on a parchment lined baking sheet so chocolate can set up.
Nutrition Facts :
CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES
Yummy yet good-for-your-tummy paleo shortbread cookies.
Provided by Back Porch Paleo
Categories Shortbread Cookies
Time 58m
Yield 36
Number Of Ingredients 5
Steps:
- Combine butter, maple syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add flour and salt; continue mixing until a firm dough forms. Flatten dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll dough between 2 pieces of parchment paper to 1/4-inch thickness. Cut out shapes with cookie cutters and place 2 inches apart onto the prepared baking sheets.
- Bake in the the preheated oven until edges are golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 54.8 calories, Carbohydrate 7.9 g, Cholesterol 6.8 mg, Fat 2.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 35.3 mg, Sugar 1.8 g
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