Shortbread cookies were always my favorite! They were also my dad’s favorites. He used to get them in those pretty round cans and they didn’t last long around the house!
This paleo version of the classic shortbread cookies is a great option to bring those memories back and enjoy that buttery flavor in a much healthier way.
You can use regular unsalted butter. I used grass-fed butter . Not only I like the flavor better, but it’s also better for you!
I like the addition of jelly in the center of the cookie. Other good toppings are: glazed cherries, pecans, or dark chocolate drizzle once they cool off. These cookies are the perfect treat to enjoy with your afternoon coffee or teat!
Paleo Shortbread Cookies
- 6 Tbsp Butter
- 3 Tbsp Mon fruit sweetener
- 1 Cup Almond flour
- 1 Egg white
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- Pre-heat the oven to 350 F. Using an electric mixer mix all the ingredients, EXCEPT the egg white.
- With the mixer running incorporate the egg white and mix for a couple of minutes.
- Transfer to a plastic container and place in the freezer for 5 – 10 minutes.
- In the meantime line a baking sheet with parchment paper and slightly grease with a butter or coconut oil.
- Scoop equal amounts of dough. Make balls. Flatten the balls (about 1/4 inch thick). Make a little dent in the center and put a little bit of jam in it (this is optional). NOTE: the cookies will expand. Make sure to leave about an inch between them.
- Bake for about 15 minutes, or until the edges are toasted. LET COOL before eating. NOTE: they will be pretty fragile right out of the oven; handle them with care.