rosemary shortbread cookies (gf)

Ingredients

• 1/2 cup (115g) soft grass-fed butter or coconut oil

• 1/4 cup (60ml) high-quality maple syrup

• 2 cups (240g) Bob’s Red Mill paleo flour

• 1 tbsp fresh rosemary, finely chopped

• 1 tsp sea salt

Instructions

1. Cream together the butter and maple syrup in a medium bowl until smooth.

2. Add the paleo flour and sea salt, mixing until a dough forms. The dough should not be sticky.

3. Fold in the rosemary, cover the dough, and refrigerate for at least 30 minutes.

4. Preheat the oven to 325°F (160°C).

5. Roll the chilled dough between two sheets of parchment paper until it’s 1/4-inch thick.

6. Cut into circles, squares, or any shapes you prefer, and place on a lined baking sheet.

7. Bake for 10-15 minutes, watching carefully so they stay light in color.

8. Place cookies on a cooling rack and let them cool completely.

Optional:
If you’re feeling extra indulgent, melt some dark chocolate and dip half of each cookie, allowing them to dry on the cooling rack.