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GLUTEN-FREE, DAIRY-FREE ALMOND SHORTBREAD
1 cup almond flour (Bob's Red Mill is fab)
3 tablespoons softened Earth Balance vegan stick
3 tablespoons powdered sugar
1/8 teaspoon salt
3/4 teaspoon vanilla extract
Sprinkle powdered sugar and pumpkin pie spice
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Preheat oven to 350 degrees. Line a baking tray with parchment paper.
In a small bowl, with a fork, combine the flour, margarine, powdered sugar, and salt, until crumbly. Stir in the vanilla. Dough should start to stick together very well.
Place in freezer for a few minutes to chill. Flatten into a disc a little more than 1/4 inch thick. Cut into wedges and prick with a fork. Bake for about 8-10 minutes, until edges are nicely browned.
Makes 12 cookies
Per Serving: 86 Cal; 2 g Protein; 9 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 61 mg Sodium