MMM. Starting Monday with shortbread cookies is always a good idea. Especially if they’re healthier. These flavorful little cookies are SO simple (one bowl, ya’ll), grain and gluten free and taste even better than the shortbread I was used to.
When I think about Christmas and Holiday cookies, I honestly never think of shortbread. I’m someone who likes a dense, rich cookie with a lot of frosting, so shortbread doesn’t really fit the bill. But, one of my best friends knew I was creating holiday cookies and insisted I try a healthier shortbread cookie since they’re her favorite. So, off I went to create this cookie, and it’s definitely a new favorite. Especially with that lemon glaze.
Instead of using real flour, I used almond flour to make them grain and gluten free. I also used raw honey to sweeten them and Kerrygold grass-fed butter, which makes me feel like these are basically a health food. The only part I wouldn’t deem as healthy is the lemon glaze, but the lemon juice at least adds some nutrients:)
I hope you enjoy these one-bowl cookies! They’re SO easy, flavorful, light, and one of my new favorite desserts.
- 2 cups almond flour - I love and always use Bob's Red Mill Brand
- 6 tbsp butter - softened to room temperature - I use grass-fed Kerrygold
- 3 tbsp honey
- 1/4 tsp vanilla
- 1/8 tsp salt
- 1 tbsp fresh lemon juice - about 1/2 a lemon
- For the Lemon Glaze
- 1/2 c organic powdered sugar
- 1 tbsp lemon juice - about 1/2 a lemon
- 1/4 tsp vanilla extract
- Preheat your oven to 350 F.
- In a medium sized bowl, combine all ingredients
- Using a hand mixer, combine until a dough ball forms - it may also look like lots of little dough balls and that's ok
- Using your spatula, combine into one large dough ball and refrigerate for 30 minutes - I like to clean my kitchen while the dough chills
- Line a baking sheet with parchment paper
- Using a large cookie scoop - mine is 1 1/2 inches wide - scoop the dough onto your cookie sheet
- Using your fingers, flatten the cookies a bit - these cookies will not spread while they bake
- Bake for 8-10 minutes, or until the bottoms turn slightly golden brown
- While the cookies cool, make your glaze by whisking all of the glaze ingredients in a small bowl until there aren't any sugar lumps
- Using a spoon, scoop a little glaze onto each cookie then let it harden
- Enjoy!
THESE COOKIES ARE ABSOLUTELY DELICIOUS!!!!! MY FAVORITE!!!
Thanks Jane! 🙂