Vegan Grain-free Vanilla Almond Shortbread Cookies
non hydrogenated palm shortening
On medium to medium high speed cream palm shortening, maple sugar, vanilla, and almond extracts until combined and smooth.
On lowest speed add all dry ingredients: almond flour, coconut flour, xanthan gum, baking soda, and salt. Mix until combined.
Form into a disc, wrap in wax paper, and refrigerate for 30-60 minutes, or until firm.
As Your Dough Gets Firm
Get out a board, rolling pin, with some extra almond flour for dusting.
Choose your cookie cut outs. (I used spring/Easter for this season.)
Line 2 sheet pans with parchment or a silicone liner.
Roll Out Your Dough
Preheat your oven to 350 degrees.
Dust your board with extra almond flour.
Transfer your dough from the wax paper to the board.
Dust extra flour on top of your dough.
Evenly roll your dough to desired thickness, about 1/4" thick.
Cut out desired shapes with cookie cutters.
Use a spatula to pick up your cookies off the board and transfer to your lined cookie sheet.
After you've placed all your cookies on your cookies sheet, gather your extra dough, and repeat your rolling process, followed by your cut our process.
Continue doing this until all the dough is used.
Bake at 350 degrees for 10-12 minutes or until lightly browned and firm, passing the nudge test.
Let completely cool before decorating.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014