Name: Almond Shortbread Cookies
Yield: 16-20 cookies
Ingredients: 1 cup almond flour; 4 tbls softened butter (dairy free or regular); 6 packets splenda; 1 tsp teaspoon vanilla extract; pinch of salt

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This recipe is in partnership with SPLENDA® Sweetener Products.

These gluten free Almond Shortbread Cookies are tender and perfect with a cup of coffee.

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I love how simple these shortbread cookies are to whip up. They literally take no time at all…the hardest part is waiting for the butter to soften before making them.

These cookies are naturally gluten free and don’t require anything special other than almond flour which you can get at the regular grocery store or if you have a good blender then you can just make your own in just a minute or two.

These gluten free Almond Shortbread Cookies are tender and perfect with a cup of coffee.

This year I’ve been trying to reduce my sugar intake by using SPLENDA® Sweetener Products occasionally and I’m lovin’ their new SPLENDA® Naturals Stevia Sweetener. I’ve been adding it to tons of things like my morning coffee, Flourless Mug Cake, and my Pumpkin Pie Smoothie.

SPLENDA® Naturals is a great-tasting, no-calorie natural sweetener that’s made with stevia extract and doesn’t have a bitter aftertaste. SPLENDA® Brand has no added flavors or colors, no preservatives, and only non-GMO ingredients made by minimal and common processes which results in SPLENDA® Naturals Sweeteners great sweet taste.

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Almond Shortbread Cookies

Yields 16-20 cookies

Total Time

Ingredients

1 cup almond flour
4 tbls softened butter (dairy free or regular)
6 packets splenda
1 tsp teaspoon vanilla extract
pinch of salt

Directions

Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
Mix all of the ingredients in a small bowl until a dough ball forms and everything is well combined.
Roll out dough into a 1/4 inch thick rectangle on prepared pan and use a pizza cutter to cut the dough into about 16-20 small rectangles. Use fork to pierce each cookie. Then gently separate the cookies on the cookie sheet using a thin spatula.
Bake the cookies for 9 to 11 minutes, until cookies start to turn light golden brown.
Remove the cookies from the oven and cool them on the pan for several minutes before transferring to a cooling rack.

by Wendy O'Neal

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