Though the calendar still says we are in spring, summer activities are pretty much in full swing. One such activity that we like to partake in but don't do nearly enough is to have picnics. Our goal this year is to try to have at least one picnic a month with friends. We'll make it potluck style where everyone brings a dish to share and hopefully have it somewhere where we can catch some live music and let the kids run (or crawl) free.
These shortbread cookies seem to be perfectly suited for a picnic setting. You can mix the dough the day before, refrigerate the dough overnight, and then simply slice and bake. Or really, the dough freezes wonderfully, so freeze a batch or two of raw dough and just pull out of the freezer, slice, and bake when you get invited to a picnic.
The contrast of salty, sweet, and savory in these cookies are incredible and we find it truly hard to just eat one. These are really good cookies to make for people that aren't necessarily grain- or gluten-free as they really won't know that they are.
Grain-Free Rosemary Shortbread Cookies
Prep time: 10 min Total time: 1 hr 30 min
Makes: 18 cookies
1/2 cup (120 g) Butter, softened
3 tbs (45 mL) Honey
1 tsp (5 mL) Fresh Rosemary, minced
2 cups (240 g) Almond Flour
½ tsp (2.5 mL) Sea Salt
1. In a large bowl using a hand mixer or in a food processor, mix together the butter and honey.
2. Add the rosemary, almond flour, and salt and mix well.
3. Shape into an 8 inch (20 cm) roll and wrap in plastic wrap. Refrigerate for at least an hour. Or if freezing, do so at this point.
4. After thoroughly refrigerated, preheat oven to 325° F (163° C).
5. Remove the dough from the plastic wrap and cut into ¼ inch (6 mm) slices.
6. Place on baking sheets, separated by at least an inch.
7. Bake for 15 min or until the edges start to brown.
8. Cool for several minutes before removing from the pan.
Note: This recipe is not yet in the app but will most likely be included in the July update.