I love how these shortbread cookies are not overly sweet and also super easy to make (from just a handful of ingredients). This would be a perfect “first” recipe for an older child to make all on their own without any help – just think how proud they’d be! They can have fun with cutting out the shapes (they don’t just have to be circles) and also giving them a variety of fork designs on top. The possibilities are endless! And don’t forget to add this recipe to your stash of homemade goodies that you plan to give out come December. Hope you enjoy this second installment in our fall baking series!
Sponsor Shoutout: Nuts.com
I used almond extract in this recipe from our sponsor Nuts.com, but they’re also a fabulous resource for raw nuts and seeds. For those of you who don’t have easy access to health food stores (with bulk bins), this is the place to stock up on your raw cashews, almonds, pumpkin seeds, sunflower seeds, pecans and walnuts – all real food staples in our house (as you can see in this recent pantry pic)!
Almond Maple Shortbread Cookies
Preheat oven to 300° F. Beat butter, syrup, salt and extract together on medium speed until well combined. Gently beat in the flour and add a teaspoon or two of water (if necessary) to help the dough come together.
Roll out (or pat it out with your hands) on a lightly floured surface into one even layer 1/4" thick. Cut into 1 1/2" rounds (or another shape) and pierce with a fork in a decorative pattern.
Bake until golden brown on the bottom (about 30 to 35 minutes). Transfer to cooling rack and serve. Store leftovers in an airtight container or freeze for a rainy day.
We recommend organic ingredients when feasible.