Baders Shortbread Cookie Copycat Recipe

Dutch Shortbread Boterkoek 1973 Recipe Food.com

WEBNov 17, 2007 · Add the flour until a stiff dough forms, and can be handled. With floured hands pat into an 10 x 16 baking pan about 3/4 of an inch thick. Beat the egg yolk with …

1. Cream the room temperature but not too soft butter and margarine together with the sugar using a wooden spoon.
2. Add the vanilla and unbeaten egg white only.
3. Add the flour until a stiff dough forms, and can be handled.
4. With floured hands pat into an 10 x 16 baking pan about 3/4 of an inch thick.

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2 Ingredient Healthy Shortbread Cookies (No Butter, …

WEBDec 15, 2020 · Place cookies onto prepared baking sheet. Bake 25-35 minutes (1/8 inch cookies will be done around 25 minutes and 1/4 inch …

1. Preheat oven to 250°F. Line a large baking sheet with parchment paper.
2. Add almond flour to a large bowl. Add in maple syrup, one tablespoon at a time. Mix syrup with almond flour using a spoon and stir until the maple syrup is completely incorporated and has moistened all the almond flour before adding in the next tablespoon. After 2 1/2 tbsp, your dough should be clumpy but not one big lump. You will know your dough is ready if when you pinch a clump together, it stays together and doesn't fall apart. If your dough is too dry, you can add a little more maple syrup (about 1/2 tbsp). If your dough is moist enough to fully form a large dough ball, then you've added too much maple syrup and will need to add a little more almond flour.
3. Gather dough together and place between two sheets of parchment paper. Use a rolling pin on top of parchment paper to roll out dough. You want the dough to be between 1/8 and 1/4 inch thick.
4. Slice cookie dough into rectangles, approximately 1.5 inch by 2 inch. You can also use a cookie cutter to cut other shapes.

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