Almond Shortbread Cookies

I was given this recipe by my dearest friend and so it seemed a perfect fit for this cookie swap as that is how it came to me in the first place.

I adore this recipe because it is so simple. All the equipment you need is a bowl, your hands, a baking sheet pan and an oven, of course. You can literally memorize the ingredients and measurements making it the perfect back pocket sweet treat that is quick to impress. The recipe is also incredibly versatile. It is a deliciously simple base for any creative flavoring you might want to explore. Enough with the adoration and on to the recipe, though once you try it you will sing its praises too.

Ingredients:

1 Cup of almond flour

3 Tablespoons of butter

3 Tablespoons of powdered sugar

Pinch of salt

Mix all the ingredients in a bowl. Make sure it is mixed well. Roll into balls, place on parchment lined baking sheet and press down with your fingers, a fork (for a crosshatch pattern) or the bottom of a mug. I like to get 12 smaller cookies out of this recipe but they can be made bigger in size if you prefer. The recipe can be easily doubled or tripled for larger groups.

Bake at 350 degrees for 8 to 10 minutes. When I make the cookies larger I find they take a few more minutes in the oven.

Allow cookies to cool for 10 minutes, then plate.

Here are some of the variations I enjoy...

For Christmas feel-

Mix in 1/2 a teaspoon of vanilla extract, a tablespoon of chopped dried cranberries, a teaspoon of fresh rosemary. Bake, plate and garnish with sugared rosemary.

Vegan-

The cookies are already gluten free so just swap out the butter for coconut oil to make them vegan.

Orange Chocolate-

Add the zest of one orange to the cookie dough base. Once baked and cooled drizzle with melted chocolate

Cinnamon Apricot Thumb Prints-

Add 1/2 a teaspoon of vanilla extract and 1 teaspoon of cinnamon to the cookie dough base. Form into balls then slightly flatten and create little craters with your thumb. Fill the indent with a little dollop of apricot preserves. Bake, serve, eat.

Chocolate!-

Add 1/2 a teaspoon of vanilla extract and a tablespoon of cocoa powder to the cookie base. (If you want you can add mini chocolate chips for added melty goodness.) Form cookies and bake.

Add a pinch of cayenne and cinnamon to turn these into Mexican spiced chocolate cookies.

The options are endless with these magnificent little wonders. You can play around with lemon or lime zest, candied fruits, nuts, brandy soaked cherries, maple syrup frosting... These cookies are a literal blank canvas for your favorite flavors and adventurous creativity! Once you put your own mark on them their simplicity becomes so impressive and a beautiful treat to share with those you love.