Ok, I’m not exaggerating when I say these might be the best shortbread cookies I’ve had. I’ve made them multiple times since creating this recipe, and each time I’ve kicked myself for not doubling the recipe, because they’re gone so fast!
These are buttery, flakey, and would be awesome as Christmas cookies! My daughter has begged me to use this recipe for frosted sugar cookies when Christmas rolls around.
But even if Christmas isn’t on your horizon yet, these are perfect for any time. The key to making sure they aren’t really crumbly is to let them cool for at least five minutes on the baking sheet, then allowing them to cool completely on a wire rack before eating. I know it’ll be hard, but it’ll be worth it!
| Servings |
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- 1 cup butter Softened
- 1/2 cup organic granulated sugar
- 1/2 tsp pure vanilla extract
- 1 tsp pure almond extract
- 2 cups Bob's Red Mill Gluten Free 1:1 Flour Blend I got this at Costco for much cheaper
Ingredients
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- Beat butter until smooth
- Add sugar, vanilla and almond extract. Beat until smooth.
- Slowly add flour into mixture.
- Roll batter into 1" balls and place on a cookie sheet with 2" between them. (Dough will be soft)
- Gently flatten a bit, then bake at 325 for 12-15 minutes or until bottoms begin to brown slightly.
- Let cool completely before removing from baking sheet, or cookies may crumble.
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