Gluten Free Shortbread Rosemary Cookies

Give me something I like and I’m done… It will be everywhere, I’ll use it everyday… wear it everyday… I can get pretty annoying… LOL, and that just happened to me with the almond flour, and gluten free mix that I got at Trader Joe’s. This is such a lovely recipe, buttery, nutty and then the fresh rosemary just  hits the spot. Here is what you’ll need:

Shortbread Dough

1 1/3 sticks unsalted room temperature butter cut into small pieces

1/3 cup granulated sugar

1 cup almond flour

2/3 cup rice flour

1 tablespoon fresh chopped rosemary

Preheat the oven to 325 F

Put the softened butter and sugar into a bowl of an electric mixer fitted with a paddle attachment, work it until soft and combined. Can also be done by hand.

Sift the almond flour and rice flour into the creamed butter and sugar mixture. Add rosemary

Using a fork or spatula, fold the ingredients lightly until a crumbly and a soft dough forms. Knead it just a minute with floured hands to form a ball.

You can keep the dough in the refrigerator for up to 2 days, if you wish – or you can proceed to the next step. Remove from the refrigerator 15-20 minutes before rolling out.

Place the dough between two large sheets of parchment paper, and sprinkle lightly with rice flour.

With a rolling pin, roll out the dough to 1/4 inch thick.

Lightly flour your cookie cutter

Remove the top paper and start cutting out your cookies. Transfer them to a cookie sheet.

Bake the shortbread until  lightly colored, 20 to 25 minutes. Ideally, shortbread should not even brown the slightest but I like mine a bit golden.

Transfer to a rack to cool completely. Shortbread will keep for up to 1 month in an airtight container.

Enjoy with a nice cup of tea.