Because it’s the holidays and you will have parties to attend, treats to bring and cookie exchanges to participate in! Who doesn’t enjoy a super tasty shortbread cookie that whips up in a pinch, tastes amazing and says “Merry Christmas” or “Happy Holidays” more than most other cookies around!
If you have a cute holiday cookie cutter, use it! Or if you want to cut them into traditional rectangles and use the pointy end of a chopstick to add those cute little holes in the middle of them, you can rarely go wrong with the classic shape! Decide on a shape and seriously just make these and for sure dip em’ in chocolate if you like as well, so much more festive like that!
Here’s a few links to the cutters we used and our most favorite products!
cassava flour holiday shortbread cookies
all the buttery holiday yummy yet good for your tummy paleo shortbread cookies
- ½ c grass fed butter, softened (or ghee)
- ⅓ c maple syrup
- 1 t vanilla
- ¼ t Redmond Real Salt
- 1½ c Otto’s Cassava Flour
- dark chocolate glaze recipe (opt)
- crushed organic candy canes for sprinkle accent (opt)
- Place butter, maple syrup and vanilla in the bowl of a stand mixer with a paddle attachment and whip til butter is fluffy-ish. The butter and syrup will not incorporate completely, but get them at least happily mixed together.
- Add salt and Otto’s cassava flour to butter mixture and whip until a nice firm dough comes together.
- Remove dough from bowl and work into a ball with your hands, then flatten into a disc, wrap in plastic and refrigerate for 30 minutes.
- Remove dough from refrigerator, cut in half, re-wrapping one half while you roll out and cut out the other.
- Preheat oven to 350°
- Roll dough into ball and place between two pieces of parchment paper – roll out to approximately ¼-⅜” thick. Cut out shapes with cookie cutter or use a knife and cut into rectangles approximately 1″ x 2″, placing shapes on parchment lined baking sheet, re-roll scraps of dough until all is used. Repeat with other half of the disc. You should get around 3-4 dozen, although this will vary depending on the shape of your cutter.
- Bake for 12-14 minutes or until edges just become browned.
- Remove to wire rack and cool.
- If decorating with chocolate glaze, prepare that while cookies cool.
- Once cookies are cool, dip in glaze as preferred and place on parchment lined baking sheet so chocolate can set up.