These shortbread cookies are perfect. Buttery, slightly sweet, and a bit crumbly. Everything I ask for in a shortbread cookie. And shortbread cookies are so easy to make too! These are made with very few ingredients, just sprouted flour, coconut sugar or rapadura, butter (or coconut oil). It’s as simple and as good as that.
When I was making them I remembered shortbread cookies I had eaten when I was pregnant with Elena. I had gone through premature labor and was being kept at the hospital, though my labor had stopped. Living off of hospital food was not my favorite thing and one day my mom had brought up some shortbread cookies for me from Starbucks. There was something in those cookies I craved, and I suspect it was the healthy real butter they contained. And buttery they were! My mom started bringing me some every other day. So when I was making these, I was a little afraid that they wouldn’t be as good. But are they ever! So good.
While these cookies aren’t necessarily a Christmas cookie, they do make a great addition to a cookie platter……or they make a great single cookie! Perhaps with a Pumpkin Latte.
Here are some other cookies on this site.
- Gingerbread Men
Spiced Macaroons (Gluten and Dairy Free)
Flourless Nut Butter Cookies (Gluten and Dairy Free)
Russian Gingerbread Thumb Print Cookies
Sweet Almond Cookies (Gluten and Dairy free)
The first time I made these, I was curious to see whether or not I could use coconut oil. I made the mistake of making a free formed shortbread cookie and they spread like crazy! So if you use coconut oil make sure that you use the method below of putting them in a 8 by 8 pan. I found that the coconut oil has a slightly “cleaner” taste, and obviously isn’t quite as buttery tasting. But it’s surprisingly good! Just make sure that you allow it to cool all the way. I’ve labeled this cookie recipe vegan and dairy free because if you use the coconut oil, it is.
- 1 cup plus two tablespoons of sprouted wheat or spelt flour
2 tablespoons arrowroot powder
1/4 cup of coconut sugar, rapadura, sucanat, or maple sugar
1/2 cup of cold butter or hard, room temperature coconut oil (see note above)
1/4 teaspoon salt (if using unsalted butter or coconut oil)
Preheat the oven to 325 degrees. Set out an 8 by 8 pan.
In a medium sized bowl combine the flour, arrowroot powder, sugar, and salt. Whisk a little to remove any lumps. Cut the butter or coconut oil into small pieces and then “cut” into the flour mixture using a pastry cutter or fork. Do this until the dough resembles small crumbs. Then get ready to get your hands dirty!
Using your hands gently start forming this mixture into a ball. At first it will be really crumbly, but keep gathering it together and gently kneading it together. It should form a ball within a minute or two. If it absolutely will not stick together, you can sprinkle a little water over it. It’s better the drier you keep it though.
Then press it evenly into the ungreased pan. I used the bottom of a cup to remove any fingerprints by gently pressing it on the surface of the dough.
Then cut the shortbread into desired amount of squares (these are very rich, so I recommend you cut them small).
Bake for 24-30 minutes, or until the dough is set and the sides browning just very slightly. Remove from the oven. The cut lines will barely be distingishable with the butter shortbreads, recut them. I am assuming that the coconut oil ones may have completely disappeared, in that case just recut them. Let cool completely in the pan (they are too crumbly when warm and taste better cool anyways).
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