Here’s an easy almond shortbread cookie with a seasonal nod to everyone’s favorite – Strawberry Shortcake. Did you know that some of those old toys are valuable? I didn’t until after I donated a big bag of similar dolls to Goodwill. Hope they find a good home.
Be sure to blot dry the strawberry pieces before adding to dough. If you’re not a fan of strawberries, leave them out. Without extra moisture from the berries, this cookie is crisper but still very good. Add a bit more sugar if you have a very sweet tooth.
Instead of the slice-and-bake method, press the dough into any kind of mini pan. Grease the pan well, so you’re not stuck with misshapen cookies. Ask me how I know.
For this gluten free shortbread cookie, I used almond meal from Bob's Red Mill. Toasted almond or pecan meal would also be great in this simple slice-and-bake cookie.
- 3 tablespoons butter (or Earth Balance buttery stick)
- 3 tablespoons sugar
- 1 teaspoon almond extract
- 1 cup almond meal, packed (about 4 oz.)
- 1/8 teaspoon salt
- 2 tablespoons finely chopped strawberries, blotted dry
Melt butter. Add sugar, almond extract, almond meal, salt, and strawberry pieces. Dough will be sticky, but you'll be able to squeeze it all together. Shape dough into a log that's about 5 inches long. Wrap and refrigerate for several hours until firm (or freeze for about one hour). To bake, slice dough 1/4-inch thick and place on a parchment lined cookie sheet. Bake for 10-12 minutes in a 350 degree oven, until firm and very lightly browned. Yield: about 16 cookies