I was in the mood for cookies. Well, if I am honest, I could always be persuaded to have a cookie. I decided that I would continue my journey to master shortbread cookies. I have been a little slow to embrace almond flour and thought if I could make a tasty shortbread cookie, I could closer, maybe.
To continue this baking adventure, I hopped over to King Arthur Baking (I still refer to them as KAF, King Arthur Flour, I'm working on it) to search for shortbread cookie recipes. I ended up on Alyssa Rimmer's blog Gluten-Free Almond Flour Shortbread Cookies, three ways. It is an older article from December 2014 and references the Charlotte Rutledge's Gluten-Free Almond Flour Shortbread Cookies recipe. The cookies take very few ingredients, a mere five, and are quick to whip up.
I decided to save the variations for another day. The advantage is no chilling time. Mise en place, complete and air conditioner cranking (why did I decide to back on a hot day?!) I was ready to go. I was glad that unlike baking the moan-inducing-chocolate-coma chocolate chip cookie recipes that yield 3 dozen the shortbread recipe yields just a bit more than a baker's dozen creating 15 cookies. This is perfect for experimenting without having to work at cutting down recipes.
I was pleased when the house began to smell yummy. Pulling the cookies from the oven, I was anxious to taste wondering how I did. I was rewarded with tasty cookies that aren't totally bad for me. They are low in carbs due to the almond flour and amount of sugar is low. Now I want to bake the variations, maybe on a cooler day, though.
Happy Baking!
