Almond Flour Shortbread Cookies - Gluten Free (GF)

Almond Flour Shortbread Cookies- Gluten Free (GF)
1 cup or 110 g Almond flour
3 Tbs or 43 g Butter
3 Tbs or 21 g Confectioners’ Sugar
⅛ ts Salt
½ ts Vanilla Extract
Turn oven on 350 F. Combine almond flour and confectioner sugar, salt. Add vanilla extract and butter. Divide into 10-12 equal pieces and bake 8-10 minutes until golden brown. Cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving. Enjoy.
For thumbprint cookies: Instead of creating a crosshatch design with a fork, use your thumb to press an indentation into the center of each ball of dough. Fill the hole with about 1/4 teaspoon jam. Note: too much jam will boil out during baking.
For Chocolate Pistachio Shortbread Cookies: Substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour; and add 1/8 teaspoon espresso powder. Stir in 1/4 cup finely chopped pistachios. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.
For Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and 1/4 cup dried cranberries to the dough. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.
For Maple Pecan Shortbread Cookies: Add 1 teaspoon ground cinnamon, 2 teaspoons maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a log, chill, slice, and bake; or bake as directed above.

[@feliciabueno9059]

Can't wait to bake these. Thank you 😊

[@ayuhanvaanjilnorov5554]

Came out perfect sis, it was so easy to follow, yet very fast and delicious! I have done thousands of cookies before. However, never done this fast😘