Almond Shortbread Cookies
By P-R Farms Inc., ENZO Olive Oil Company
Published in Central Valley Flavors - Fall 2014
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2 cups almond meal
3/4 cup brown rice flour
1 teaspoon sea salt
1/4 cup shortening or organic butter
1/3 cup agave nectar
2 teaspoons vanilla
1/4 cup ENZO Olive Oil
Directions: Preheat oven to 350 degrees. Blend shortening and agave nectar together, and then add in vanilla, egg and olive oil. In a separate mixing bowl, combine dry ingredients. Slowly incorporate dry ingredients with wet ingredients. Stir until blended. Drop dough by heaping teaspoons on an ungreased cookie sheet. Pat tops of cookies down until cookies are about half an inch thick. Bake for 8 to 9 minutes, or until bottoms are golden brown.
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