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
Ingredients
- 6 tablespoons butter, softened
- 3 tablespoons pure maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract, I got mine from nuts.com
- 3/4 cup whole-wheat pastry flour
Instructions
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.
Recipe Notes
We recommend organic ingredients when feasible.
Why Sugar in Fruit Is Not “Bad” (+ Nutrition Label Change)
This is perfect! My daughter loves to bake, thank you!
My daughter is gluten sensitive and cannot have the whole wheat flour. What about using almond flour? Would the consistency and texture be the same . She is also sensitive to egg whites so I am thrilled this recipe has no egg in it
I used bob red mills 1-1 gf flour and added 1/4 cup blanched almond flour since it seemed a bit too soft and they were delicious!
Has anyone tried this with a substitute for butter? I am lactose intolerant, but would love to make these.
I don’t have the time at the moment, but if there’s no feedback to this, I will probably set up a testing station with different substitutes ;-)
Shortbread is traditionally a butter cookie. My husband is severely lactose intolerant, but there is no issue with him eating real butter. Have you tried a high quality brand?
I know that it’s traditionally a butter cookie. And having developed my intolerance over time, I still remember the taste and really miss it! I have tried a few things and have never found a butter I could eat and still liked. It took me almost two years to find a good amd tasty yogurt…
You could easily substitute with Ghee, it’s just butter with the lactose removed.
You could try making ghee (cooking butter to “clarify” it and get out the milk solids) and use it in the cookies. http://www.foodnetwork.com/recipes/alton-brown/ghee-recipe-2103328
Maybe try using ghee? I believe the lactose is removed from the butter.
I live in Canada & one of the better brands of butter makes a Lactose free one. Maybe there is such a thing where you live?
I have a son we needs to avoid almonds due to food allergy. What would be a good alternative??
You can’t go wrong with vanilla extract! I’ve used it in other similar recipes & it’s delicious! :)
AlliT – as far as I know McCormicks imitation almond extract is made from a synthetic ingredient. McCormicks pure almond extract is made from apricots, so actual almonds involved. Call them to verify this information and for other CC risks.
Not sure what went wrong but had to double the flour to get a dough that wouldn’t stick when rolled and they seem lacking in the almond and maple flavors.
I had the same problem. Almost 2x the flour. But so tasty
Did you follow the rest of the recipe exactly as stated (butter temp, type of flour, etc.)? I have tested several times and the correct amount of flour is listed, but I am glad you got it to work.
Can you use regular whole wheat flour, or does it need to be pastry flour? Thanks!
Pastry flour works best in this recipe both for texture and density.
I also had to almost double the flour. Is there a typo in the flour content? It was Soo sticky I even refrigerated it for 30 min there is no way it would have rolled out. Once I got it a better consisteny I still couldn’t roll but I pressed into circles and they baked and tasted lovely. But flour content needs to be modified.
Did you follow the rest of the recipe exactly as stated (butter temp, type of flour, etc.)? I have tested several times and the correct amount of flour is listed, but I am glad you got it to work.
These are delicious! I do follow the exact recipe but for some reason, it makes only makes about 12 cookies. Also, the dough can be a little sticky but not sure what I am doing wrong. Regardless, they are so good!