Vanilla Shortbread Cookies

Do you love Shortbread Cookies but can’t deal with the dairy?   If so, these Vanilla Shortbread Cookies from Wendi’s AIP Kitchen are for you. They are fragrant with vanilla and honey.  In addition to being dairy free, they also happen to be gluten-free, egg-free and contain no processed sugar.

This simple recipe is full of flavor thanks to our Organic Double Strength Vanilla Extract.  This vanilla was originally made for Salt & Straw to use in their Double Fold Vanilla Ice Cream recipe, but it cant be used to add strong vanilla flavor to cookies and other tasty treats. However, if you prefer to use Pure Vanilla Extract you can easily do so, you will just need to double the amount of vanilla in order to match the vanilla flavor.  Originally the Organic Double Strength Vanilla Extract was only available in bulk. But, after tons of calls asking us to sell it, we decided to add it to our product page. After one bite of these Vanilla Shortbread Cookies and you will quickly realize that they will rival any shortbread cookie that you can buy or make! Enjoy!

Follow these easy instructions, and you will have around 20 cookies in about 30 minutes.

Serves

20 Cookies

Equipment

Measuring Spoons

Measuring cups

Large and small mixing bowls

Prep time

 20m

Cook Time

 7m

Ingredients

½ cup organic palm oil shortening 

3 tbsp honey 

2 tbsp double strength vanilla 

1 tbsp gelatin 

1 tbsp room temp water

2 tbsp hot (not boiling) water

¾ cups cassava flour 

½ cup arrowroot starch/flour

½ tsp baking soda

½ tsp sea salt 

¼ tsp cream of tartar

Instructions

1. Preheat oven to 350º F. In a large mixing bowl, cream shortening. Add honey and vanilla. Cream again.
2. In a small bowl, sprinkle gelatin over 1 tablespoon room temperature water, and whisk in gently. Add 2 TBSP hot water, and whisk vigorously until frothy. (This is your gelatin egg.) Add immediately to the shortening mixture, and cream it all together.
3. In a separate bowl, gently combine the rest of the ingredients. Add these dry ingredients to the shortening mixture. Mix together to form a dough. (It will be slightly sticky.)
4. Tablespoonful at a time (a cookie scoop is helpful), gently roll dough into a ball, and place on an ungreased cookie sheet. Then using the bottom of a measuring cup or glass, press each ball of dough to ½” thick. Bake for 7 minutes, or until golden. Allow cookies to cool on the sheet for a couple of minutes before removing to a cooling rack. Enjoy!