Rosemary & Sage Shortbread Cookies

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You will not believe this is gluten-free with no added sugar! It has all the mouth feel that a decadent shortbread cookie should have!

The key to making these hold together and get uniform shapes is to roll the dough into a log, wrap it well with beeswax paper and plastic wrap and refrigerate for at least one hour, or overnight. I like to pop them in the refrigerator, clean up my mixing stand and kitchen. After about an hour of refrigeration, my kitchen is clean and it’s the perfect time to preheat the oven.

Take extra care to follow the instructions perfectly, especially the part about removing from the oven— they will still feel soft, almost too soft for what you might expect. Remove them anyway! Let cool completely on the sheet tray they baked on— about 15 minutes. Meanwhile, get the next batch in the oven. Don’t forget to add a pinch of flaky sea salt right before you pop them into the oven. I like to use Maldon Sea Salt Flakes because they’re easy to find, but the smoked version is my favorite. It’s a little harder to come by, but absolutely worth seeking out—you can usually find it online if your local market doesn’t carry it.

Don’t be shy with the fresh herbs! I found that adding a little more if I’ve already chopped it up helps. For some reason their flavors sort of vanish into the dough, surprisingly. Since I’m not much of a baker, but I make these every Christmas now. Perfect for a cookie exchange too because they’re so easy to make and being gluten-free, it’s easy to please a crowd.

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Rosemary & Sage Almond Shortbread Cookies

Yield: 12-14 Cookies

Author: Colette Noelle

The decadent shortbread cookie, gluten free, simple ingredients & pure comfort. With a touch of savory!

Ingredients

Dry Ingredients

• 2 C Bob's Red Mill Brand Super-fine Almond Flour
• 1/3 C Lakanto Brand Monkfruit Sweetener with Allulose
• 1/2 t Reduced Sodium Baking Powder
• Pinch Himalayan Pink Salt or Real Brand salt
• 1 T each, Fresh Rosemary & Sage, finely minced

Wet Ingredients

• 1 tsp Almond Extract
• 1/4 C Unsalted Butter, softened (or Coconut Oil for a dairy-free version)

Instructions

1. Whisk together the almond flour, monk fruit sweetener, baking powder, salt and minced hers in a large bowl, set aside.
2. Cream the softened butter (or coconut oil) and almond extract and add to the dry ingredients. Use a fork or paster cutter to work the butter into flour until a dough forms. It should feel like slightly damp sand that hold together when squeezed.
3. Roll the dough into the shape of a log, wrap tightly in plastic wrap or beeswax paper, seal off the ends with tape or a rubberband. Chill wrapped log in the refrigerator for at least 30 minutes up to 12 hours (or overnight).
4. When you're ready to cut your pastry log, preheat the oven to 325° F. Remove the log from the refrigerator, carefully unwrap it and place on a slightly flowered surface. For perfectly even discs, use a pastry matt with measurement grid. Take a cold, sharp knife and slice the log into 1/2-inch-thick discs.
5. Bake for 10-12 minutes. Look for the edges to be just starting to turn a light golden brown. They will feel very soft and this is normal!
6. The crucial step to a perfect buttery melt in your mouth shortbread; Remove the cookies from the oven and let them cool completely on the sheet pan they were baked on for at least 30 minutes. This will allow them to firm up properly.

Nutrition Facts

Calories

120

Fat

11 g

Carbs

1.7 g

Protein

3.4 g

Sodium

51 mg

I use these cookies instead of store bought Biscoff cookies to make a healthier version the viral faux cheesecake using Greek yogurt. I'll link that recipe soon.