If you’re looking for the perfect holiday cookie recipe, you’ve found it. These gluten free shortbread cookies are simple to make and come in everyone’s favorite holiday flavors — traditional almond, cranberry/orange, chocolate/pistachio, and maple/pecan. Buttery and crisp these bite-sized scrumptious treats will bring delicious delight to any holiday gathering.

Ingredients:

• 1 cup almond flour
• 3 tablespoons butter, softened
• 3 tablespoons confectioners’ sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Mix all ingredients in a small bowl until a cohesive dough forms.
• Scoop 1″ balls of dough onto the prepared baking sheet.
• Arrange the balls of dough about 1 1/2″ to 2″ apart.
• Use a fork to flatten each cookie to about 1/4″ thick, making crosshatch design.
• Bake the cookies for 10 minutes, until they start to turn light golden brown on top.
• Remove the cookies from the oven and cool them on the sheet for 10 minutes.
• Transfer them to a rack to cool completely before serving.

Chocolate Pistachio Shortbread Cookies

Use base ingredients, but substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour. Stir in 1/4 cup finely chopped pistachios. Shape the dough into a log, chill for an hour, slice, bake for 12 minutes.

Cranberry Orange Shortbread Cookies

Use base ingredients, add 1/2 teaspoon orange zest and 1/4 cup dried cranberries to the dough. Shape the dough into a log, chill for an hour, slice, bake for 12 minutes.

Maple Pecan Shortbread Cookies

Use base ingredients, add 1 teaspoon ground cinnamon, 2 tablespoons maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a log, chill for an hour, slice, bake for 15 minutes.