Almond Shortbread Cookies
2 Cups ENZO'S TABLE Natural Almond Meal
3/4 Cups brown rice flour
1 Teaspoon baking powder
1/2 Teaspoon sea salt
1/4 Cup shortening or organic butter
1/3 Cup agave nectar
2 Teaspoons pure vanilla extract
1 Large egg
1/4 Cup ENZO Organic Medium Extra Virgin Olive Oil
Preheat the oven to 350°F.
Blend shortening and agave together, and then add in vanilla, egg, and ENZO Organic Medium Extra Virgin Olive Oil. In a separate mixing bowl, combine dry ingredients. Slowly incorporate the dry ingredients with the wet. Stir until well just blended.
Drop dough by heaping teaspoonfuls on an ungreased cookie sheet. Pat the tops of the cookies down until the cookies are about half an inch thick.
Bake for 8–9 minutes, or until the cookie bottoms are just starting to turn golden brown. Cool on wire racks.