1/2 teaspoon almond extract for a stronger almond flavour.
1/2 teaspoon cinnamon for a warm, cosy variation.
1 teaspoon lemon zest for a fresh citrus flavour.
1 tablespoon finely chopped pecans for extra texture.
A small amount of unsweetened shredded coconut for a coconut variation.
For the classic shortbread experience, however, keeping the ingredient list simple is often best.
Instructions
Step 1: Prepare the Baking Sheet
Preheat your oven to 325°F (165°C).
Line a baking sheet with parchment paper. This helps prevent the cookies from sticking and makes cleanup much easier.
Set the baking sheet aside while you prepare the dough.
Step 2: Cream the Butter and Sweetener
Place the softened butter in a medium mixing bowl.
Add the powdered low-carb sweetener and beat or mix until the butter becomes smooth and creamy.
You do not need to whip the mixture excessively. The goal is simply to combine the butter and sweetener evenly.
Step 3: Add Vanilla and Salt
Add the vanilla extract and salt.
Mix again until everything is evenly incorporated.
The mixture should smell rich, buttery, and fragrant.
Step 4: Add the Almond Flour
Gradually add the almond flour to the butter mixture.
Stir until a soft dough begins to form.
At first, the mixture may look crumbly. Continue mixing and gently press the ingredients together until the dough holds together.
Avoid overmixing. Once the dough comes together, stop mixing.
Step 5: Chill the Dough
NEXT PAGE
