2-Ingredient Shortbread Cookies

I really love a great cookie that isn’t too heavy or too sweet. Bonus points if it doesn’t take too much work in the process. I have started to gravitate towards recipes that don’t use butter, flour, leavening agents, or sugars. This is a cookie I baked last year for Secret Santa at work. I gave it to Lucia, a lovely older Italian lady at my workplace. She loved these! They were right up her alley, too. Give it a try if you’re struggling to find a nice Christmas gift for neighbours, bosses, or co-workers.

2-Ingredient Shortbread Cookies:
1 C Almond Flour/Meal, superfine powder consistency
2 1/2 tbsp Maple Syrup (the good stuff, not that table crap)

Add the syrup to the almond flour 1 tbsp at a time until the dough becomes clumpy but doesn’t form a ball. Adjustments: If it forms a ball, add a teaspoon more almond flour. If the dough isn’t clumping enough, add a teaspoon more syrup.

Roll the dough out between two sheets of wax paper to 1/8″ – 1/4″ thickness. Cut into shapes from here. Lay on parchment paper on sheet trays for baking.

Bake at 250 degrees for 25-30 minutes. The cookie tops should not feel soft when fully baked up.

Alt: I used Amaretto liquor in Lucia’s batch. I simply subbed out 1 tbsp of syrup for the booze. It was just a lovely little kiss for her, and it wasn’t overpowering. She could taste it easily without it being overpowering.