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 paleo shortbread cookie that whips up in a pinch?! They taste amazing and say “Merry Christmas” or “Happy Holidays” more than most other cookies around!
These are also an egg free paleo shortbread cookie. So they may be perfect if you need to avoid eggs due to diet restrictions or personal preference. I am not a proficient AIP recipe creater. So these may or may not be AIP friendly (without the chocolate) – so that could be a win for folks.
If you have a cute holiday cookie cutter, use it! Or if you want to cut them into traditional rectangles. 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, make them and for sure dip em’ in chocolate if you like as well, so much more festive like that!
A few of our other favorite recipes:
Here’s a few links to the cutters we used and our most favorite products!
cassava flour holiday shortbread cookiesCourse: DessertCuisine: AmericanDifficulty: Easy
all the buttery holiday yummy yet good for your tummy paleo shortbread cookies
½ cup grass fed butter, softened (or ghee)
⅓ cup maple syrup
1 tsp vanilla
¼ tsp Redmond Real Salt
1½ cups Otto’s Cassava Flour
- dark chocolate glaze
½ cup dark chocolate chips
1 tsp coconut oil
organic crushed candy canes for 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 cassava flour to butter mixture and whip until a nice firm dough comes together.
- Remove dough from the 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 the 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 a cookie cutter or use a knife and cut into rectangles approximately 1″ x 2″, placing shapes on a parchment lined baking sheet. Re-roll scraps of dough until all is used. Repeat with the 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 a wire rack and cool.
- If decorating with chocolate glaze, prepare that while cookies cool by melting the chocolate and coconut oil in a double broiler until melted and fully combined.
- Once cookies are cool, dip in glaze as preferred, sprinkle with crushed candy canes and place on a parchment lined baking sheet so chocolate can set up.