I'm currently obsessed with shortbead cookies. Since trying them for the first time (read my last post), I have spent hours at work dreaming up possible shortbread combinations. The first I made was a gluten free, almond shortbread. I'd be lying if I said they turned out well. But that's the my failt not the recipe's. They didn't turn out as planned for three reasons.
1) I added a whole cup of sugar, not half (I would like to use the distracted mom excuse.
2) I don't think I chilled my dough as long as I should have (Once again, I was distracted.)
3) My chocolate didn't harden. (I probably added a smidge too much oil.)
But practice makes perfect, Right? I hope it does. I love baking so much, but it ends badley more often than not. That's partly why I started this blog. To motivate me to practice and to share a laugh when things don't turn out.
Here's the correct recipe I created (Don't be like me and add too much sugar or rush the chilling.)
2 sticks room temperature butter
1/2 cup sugar
2 cups almond flour
1 tsp. vanilla
1/2 cup chopped almonds.
Mix sugar, butter, and vanilla together. Then add in the flour and chopped nuts. Form the cookie dough into a cylinder shape and wrap it in plastic wrap. Then place it in the refrigerator to cool for thirty minutes. Meanwhile, preheat the oven to 350F. After the dough is done chilling, take off the plastic wrap and cut it into 1/2 in. slices. Place the slices on a cookie sheet and bake for 15 minutes. You can melt chocolate and dip them for decoration or eat them plain.
P.s. I might try a regular, wheat flour version soon. I will post an update if I do.
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