The Secret is Coconut
This recipe creates a dough that is light and fluffy, not stiff and heavy like a typical shortbread. Not only is the recipe easy, the the fluffy texture and taste will keep you coming back for more. Coconut flour has fiber, is gluten free and is a low glycemic food, which will help maintain stable blood sugar levels. Coconut sugar is also low on the GI index
Makes approx. 18 cookies
- 5-6 Tbsp Coconut Sugar
- 7 Tbsp of real butter softened
- 3 Large eggs
- 3/4 c. Coconut Flour
- 1 tsp. of Vanilla Flavoring
- 1 tsp. of Almond Flavoring
- Red Current or Raspberry Jelly
Cream the softened butter together with sugar. Add eggs one at a time and mix until light and fluffy. Add flavorings and coconut flour, mixing to form a stiff dough.
Grease a small cookie pan with coconut oil, and make small balls out of the dough. Refrigerate for about :30 minutes.
Remove and make a finger or thumbprint into the dough ball. Fill the tip of a teaspoon with jelly and fill each hole.
Bake at 350 for about 10-12 minutes (or until bottom is brown). Cool off and serve!