Rosemary Shortbread Cookies
The contrast of salty, sweet, and savory in these almond flour cookies are incredible and we find it truly hard to just eat one. These are really good cookies to make for people that aren't necessarily grain- or gluten-free as they really won't know that they are grain-free. You can mix the dough the day before, refrigerate the dough overnight, and then simply slice and bake. Or really, the dough freezes wonderfully, so freeze a batch or two of raw dough and just pull out of the freezer, slice, and bake when you need a treat.
- .5 cup .5 cup .5 cup Butter, Unsalted, softened
- 3 Tbsp 3 Tbsp 3 Tbsp Honey, Raw
- 1 tsp 1 tsp 1 tsp Rosemary, fresh, minced
- 2 cup 2 cup 2 cup Almond Meal/Flour
- .5 tsp .5 tsp .5 tsp Salt
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl using a hand mixer or in a food processor, mix together the butter and honey.
- Add the rosemary, almond flour, and salt and mix well.
- Shape into an 8 inch roll and wrap in plastic wrap. Refrigerate for at least an hour. Or if freezing, do so at this point.
- After thoroughly refrigerated, preheat oven to 325 F.
- Remove the dough from the plastic wrap and cut into 1/4 inch slices.
- Place on baking sheets, separated by at least an inch.
- Bake for 15 min or until the edges start to brown.
- Cool for several minutes before removing from the pan.
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