There is something about the change of a season. Whether that be a change in the weather season or a change in a season of your life. It brings a sense of adventure and curiosity, a feeling of renewal and optimism.

Summer is officially here even though it’s been feeling like summer for several weeks with the temperature. And now that I am entering another season of my life by moving yet again (6th move in 6 years), there are few things that I am enjoying to just take a breather and enjoy this season of life.

Being able to sit out in the sunshine with a refreshing drink and tasty treat is what I live for these days. A and I haven’t even searched for a new home in Missouri so I don’t know what to look forward to. But I can say that I will miss our screened deck in Maryland and listening to all the birds chirping from our cypress trees. This is generally where I go to relax and enjoy my summer treats.

Gluten-Free Almond Shortbread Cookies

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 9 cookies
Nutrition per cookie: 106 Calories | 5 g Carb | 9 g Fat | 3 g Protein | 3 g Sugar

Ingredients

  • 1 cup Almond Meal
  • 3 tablespoons butter, softened
  • 3 tablespoons Powdered Sugar
  • Pinch salt
  • 1 teaspoon Vanilla Extract

Cooking Directions

  1. Preheat oven to 325 degrees F.
  2. In a medium mixing bowl, combine all ingredients and mix together with a hand mixer or stand mixer.
  3. Use your hands to mix the remaining cookie dough until it forms a ball.
  4. Roll dough into 9 balls, about 1 tablespoon each.
  5. Place cookie balls onto a prepared cookie sheet sprayed with cooking spray or use a Silpat.
  6. Flatten each cookie ball using three fingers until they are about 3/4 inch high.
  7. Bake for 18-20 minutes or until golden brown.
  8. Allow cooling on the cookie sheet for at least 15 minutes.
  9. Enjoy!