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Cassava Flour Holiday Shortbread Cookies

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Back Porch Paleo

"Yummy yet good-for-your-tummy paleo shortbread cookies."
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58 m servings 55 cals
Original recipe yields 36 servings (36 cookies)

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  1. Combine butter, maple syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add flour and salt; continue mixing until a firm dough forms. Flatten dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  3. Roll dough between 2 pieces of parchment paper to 1/4-inch thickness. Cut out shapes with cookie cutters and place 2 inches apart onto the prepared baking sheets.
  4. Bake in the the preheated oven until edges are golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.


  • Cook's Notes:
  • These shortbread cookies can be glazed with melted dark chocolate mixed with a few drops of peppermint oil or extract. Dip cooled cookies into glaze and transfer to parchment-lined baking sheets. Sprinkle crushed candy canes on top; let stand until chocolate sets up.
  • Instead of using cookie cutters, you can cut cookies into 1x2-inch rectangles with a sharp knife.

Nutrition Facts

Per Serving: 55 calories; 2.6 g fat; 7.9 g carbohydrates; 0.1 g protein; 7 mg cholesterol; 35 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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