Gluten-Free Rosemary Lemon Shortbread Cookies
Total Time
13 minutes
Prep Time
5 minutes
Cook Time
8 minutes
Rating
4.86 out of 5 stars
(7)
Ingredients
12 servings
- 1 cup almond flour
- 3 tablespoons ghee (butter or coconut oil (softened)
- 3 tablespoons Naturacentric's Lemon Infused Honey
- 1/2 teaspoon vanilla extract or a pinch of vanilla bean powder
- 1/2 teaspoon crushed dried rosemary
- 1/4 teaspoon sea salt or pink salt
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Preparation
Step 1
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
Step 2
In a large mixing bowl combine all of the above ingredients.
Step 3
Stir until well combined, and the dough starts to come together into a ball.
Step 4
Using your hands, grab the dough and knead a few times in your hands until you have a smooth, uniform dough.
Step 5
For traditional shortbread cookies, refrigerate the dough for 30 minutes, then roll the dough into a log and using a sharp, wet knife, slice the dough into 12 1/2 inch rounds. Alternatively, you can skip refrigeration and pinch off tablespoon portions of dough, roll into balls and place on your prepared cookie sheet or stamp the dough balls with cookie stamps (as shown in photos) before baking.
Step 6
Bake cookies for 7-9 minutes or until bottoms are browning and the tops appear firm.
Step 7
Let cookies cool before serving.
Step 8
Enjoy!
Step 9
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