February is one of my favorite months. Not only is it my birthday month, but it is the month of Valentines day as well.. which also means it’s a pricier, thought-inducing time for my husband — who has two occasions to buy his wife gifts for! I can’t let the sweetest holiday go by, without sharing our very favorite cookie recipe. If you love almond or marzipan, this Almond Shortbread Cookie is definitely the cookie for you! Almond flour combined with coconut oil, gives this cookie a delicious marzipan-like texture.
And to make it even more fun for the kids to make, we make them into a thumbprint cookie – complete with whatever jam of your choosing. My brother and my new sister-in-law visit Cambria often, which is a town off of the coast of California. They always bring back Ollalieberry goodies, which happened to be the jam that I had on hand (and made for a delicious cookie!). But these would be just as great with something like a raspberry or cherry jam.
Keeping it easy and delicious is my motto in the kitchen, so I hope you enjoy these one-bowl Almond Shortbread Cookies. And I hope you have the sweetest Valentines Day!💘
Valentines Day Almond Shortbread Cookies!
- 2 cups + 2 tbsp almond flour (I use Trader Joe's brand)
- 1/4 cup maple syrup
- 2 tbsp melted vegan butter (I use Earth Balance)
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp apple cider vinegar
- jam of choice
- 1/2 cup organic powdered sugar (Using organic ensures that it's vegan)
- 1/4 tsp almond extract
- 1 tbsp plant-based milk (+more or less, depending on desired consistency)
- Food coloring of your choice
Preheat oven to 350.
In a large bowl combine all ingredients. Stir, until ingredients are just mixed together.
Roll dough into 2 inch balls, and place on un-greased cookie sheets.
Make a small hole in the center of each ball, using your finger (These cookies won't spread). Fill hole with jam of your choice.
Bake for 12 minutes.
Mix together the powdered sugar, 1/2 teaspoon almond extract, and plant milk until smooth. Add more or less to get the consistency that you want. Add in food coloring - I use a powder form (made from beets!). Drizzle over cookies with a fork, or by cutting the bottom tip of a ziplock bag.
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