Almond Maple Shortbread Cookies
Try this Almond Maple Shortbread Cookies recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 20
white meat free
gluten free
red meat free
shellfish free
vegetarian
pescatarian
- 1/4 teaspoon salt
- 3 tablespoons pure maple syrup
- 6 tablespoons butter (softened)
- 1/4 teaspoon almond extract (i got mine from nuts.com)
- 3/4 cup whole-wheat pastry flour
- Carbohydrate 4.45992383214233 g
- Cholesterol 9.1509375 mg
- Fat 3.53501154166312 g
- Fiber 0.512620825322469 g
- Protein 0.611669375 g
- Saturated Fat 2.20063866666603 g
- Serving Size 1 1 cookie (11g)
- Sodium 24.9153666665069 mg
- Sugar 3.94730300681986 g
- Trans Fat 0.264225041666667 g
- Calories 50 calories
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.
