Cinnamon Shortbread Cookies

 
 

Ingredients:

For the cookie dough:

1 cup almond flour

2 tablespoons granulated coconut sugar

1/2 teaspoon baking soda

1 pinch sea salt

1 teaspoon vanilla extract

1/4 cup butter cut into several chunks

For the filling:

2 teaspoons granulated coconut sugar

1 teaspoon ground cinnamon

Directions:

For the cookie dough:

Place almond flour, coconut sugar, baking soda, and sea salt in a food processor. Pulse a few times to blend.

Add vanilla and butter pulse until the mixture sticks together and forms dough.

Put dough onto parchment paper and shape into a rectangle.

Cover dough with parchment paper and roll to about 3/8" thick.

Refrigerate 30 minutes, until dough is stiff.

For the filling:

While dough is chilling, create a filling, whisking together the granulated coconut sugar and cinnamon.

To assemble:

Remove the top sheet of parchment. Sprinkle the cinnamon mixture evenly over the dough.

Gently roll up the dough into a tube shape. When finished, press the edge to seal.

Wrap up the dough and refrigerate until firm, about 1 to 2 hours.

Preheat your oven to 375, then line a baking sheet with parchment paper.

Using a serrated knife, cut the dough crosswise to form 12 equal-sized cookies.

Place cookies on the prepared cookie sheet and bake 10 minutes or until edges brown and tops are golden.

Remove cookies from your oven the cool them on the tray for 4 to 5 minutes.

Then transfer them to a rack and allow them to cool completely. Enjoy!

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