Almond Shortbread Cookies
¼ Cup shortening or butter
⅓ Cup agave nectar
2 Tsp. pure vanilla extract
1 Large egg
¼ Cup ENZO Organic Medium Extra Virgin Olive Oil
2 Cups ENZO’S TABLE Natural Almond Meal
¾ Cups brown rice flour
1 Tsp. baking powder
½ Tsp. sea salt
Preheat 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 teaspoons 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.