Yummy yet good-for-your-tummy paleo shortbread cookies.

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Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
31 mins
total:
58 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  • 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.

  • 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

55 calories; protein 0.1g; carbohydrates 7.9g 3% DV; fat 2.6g 4% DV; cholesterol 6.8mg 2% DV; sodium 35.3mg 1% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/24/2018
way too dry and crumbly Read More
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