This week, I am doing some bookmarked recipes. Every once in while, it’s nice to clear away all the recipes I see across the web that looks so scrumptious, it immediately goes onto my Pinterest board of all the recipes I want to try. However, I spend more time inventing new recipes of my own or concentrating on healthy, kid friendly recipes for my students that the Pinterest board just keeps on growing. Thanks to Srivalli who has this BM theme frequently, I get to eliminate a few.
Today’s recipes is from fellow BMer, Suma. These easy and quick to put together shortbread cookies looked so good, I couldn’t resist. The only major change I made was exchanging some of the flour for whole wheat. Using almond flour, these protein packed cookies are a relatively healthy treat.
Almond Shortbread Cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12-15 cookies
- 1 cup almond flour/ almond meal
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon almond extract
- 3/4 cup melted butter
- 12-15 sliced almonds
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper and spray with non stick spray.
In a large bowl, mix flours, salt and sugar.
Add almond extract and melted butter. Mix until just combined. The dough will be quite crumbly, but it will come together when you form the cookies, using the heat of your hands.
Form into balls and place on prepared cookie sheets. Flatten slightly with the palm of your hand. Press a sliced almonds into the center of each cookies.
Bake for 20 minutes.
Leave to cool on the sheet trays for 10 minutes before removing.
These cookies are great with a cup of coffee of tea, served in this adorable mug given to me as a holiday gift by one of my 5th grade students…thank you Karen…