Reward your taste buds this spring with these unique, pretty-in-pink shortbread cookies. Not only are they gluten-free, but they’re only one substitution away from being a vegan fan-favorite (just swap butter for coconut oil!). For extra deliciousness, spread organic strawberry frosting in between two cookies for a sweet sandwich that will certainly warrant a few more batches.
Makes 20 cookies
1 cup Bob’s Red Mill Super-Fine Almond Flour
1/2 cup Otto’s Cassava Flour
1/4 cup salted grass-fed butter softened or melted coconut oil
3 Tbsp. Vitacost Organic Maple Syrup
1/8 tsp Redmond Real Salt (use 1/4 tsp. if doing coconut oil)
1 tsp. Frontier Co-Op Vanilla Extract
1/2 tsp. Simply Organic Almond Extract
3/4 tsp. MRM Superfoods Raw Organic Red Beet Powder
Optional: edible dried flowers
- In food processor, combine all ingredients except beet powder and flowers. Pulse until ingredients are fully incorporated and dough forms.
- Divide dough in half. Place one half in bowl and set aside. Return remaining half to food processor with beet powder and process until fully incorporated.
- Roll both halves into 4 golf-ball-sized pieces, creating 4 pink and 4 white. On cutting board or clean counter, alternate pink and white dough balls next to each other. Knead dough together until swirls form; avoid overmixing.
- Mold dough into disk-shape. Wrap in plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Remove dough from refrigerator and press flat with hands or roll to 1/4-in. thickness on lightly floured surface.
- Using scalloped cookie cutter, cut into rounds. Use knife or small metal spatula to remove carefully from surface. Arrange rounds on baking sheets.
- If using, press dried edible flowers into cookie tops.
- Bake 10-12 minutes, or until cooked through. Remove and let cool. Serve by themselves or add your favorite frosting or jam to make fun sandwich cookies.