Shortbread cookies are the perfect addition to a gluten free tea party or for an afternoon treat. I love using herbs in baking and this is a perfect example. I hope you enjoy it as much as I do. Be sure to “PIN” this great recipe so you will have it when you are ready to make it. Please follow us on Pinterest and enjoy hundreds of recipes, crafts, party planning ideas, gardening, DIY and more.
- ½ cup coconut oil
- ⅓ cup white sugar
- pinch salt
- 1 tsp gluten-free vanilla extract
- 1 cup almond meal
- 2 tsp finely chopped fresh rosemary
- Preheat oven to 300 degrees. Line baking sheet with parchment paper.
- In mixing bowl, beat coconut oil until smooth. Add sugar, salt, and vanilla; beat well until combined, scraping sides of bowl as needed.
- Add almond meal and beat on medium speed until well-blended. Add rosemary and mix well.
- Pat dough into a 7½-inch disk on parchment-lined baking sheet.
- Prick shortbread with tines of fork and using a sharp knife, make shallow indentations where you will cut the shortbread into 12 pieces.
- Bake for 45 minutes or until golden around the edges.
- Slide parchment with shortbread onto a wire rack. Cool.
- Transfer to cutting board and cut into 12 wedges following the cut lines you made before baking.
This is a guest post written by Rachel Kokosenski. She is the Stockpiling Moms Gluten Free and Casein Free recipe expert.
Rachel is the mother of a son with Aspergers Syndrome. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf (gluten free and casein free) diet. Please visit her blog to learn more.