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!
Almond Maple Shortbread Cookies
These maple almond shortbread cookies would be a perfect "first" recipe for an older child to make all on their own - just think how proud they'd be!
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
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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.
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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.
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Bake until golden brown on the bottom (about 10 to 12 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.
Nutrition Facts
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Why Sugar in Fruit Is Not “Bad” (+ Nutrition Label Change)
How can I make this gluten free?
Hi Christine. We have not tried making them gluten-free but one of our readers had this to say “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!” Hope that helps. – Nicole
I had to add about half the flour again. I followed directions exactly but the flour was not sufficient. Also it says at the top 12 minutes to bake them, then at the bottom it says 30-35 minutes. Which is correct?
Not sure what technical difficulty happened there! Recipe has been fixed. Thanks for pointing that out.