Rosemary Hazelnut Shortbread Cookies
Yields: Approximately 2 dozen
These cookies will melt in your mouth and are easy on blood sugar levels!!! Can’t ask for more than that of a cookie.
2 1/2 cups almond flour
1/2 tsp. Real Salt
½ tsp. baking soda
1 cup hazelnuts, toasted and coarsely chopped
2 tsp. fresh rosemary, finely chopped
½ cup soft grass-fed butter
1 Tbps. Vanilla extract
1/3 cup maple syrup
2 Tbsp honey (optional-it depends on your sweet palate)
Toast hazelnuts in a sauté pan over med-high heat for about 5 minutes, tossing/turning the nuts frequently. Let cool while you combine the dry ingredients in a large mixing bowl. And the wet ingredients in a smaller bowl.
Coarsely chop the cooled hazelnuts and add to the dry mixture and toss.
Mix the wet ingredients into the dry ingredients.
Make two 1 1/2 inch in diameter rolls by putting half of cookie dough on edge of parchment paper. Roll parchment paper over the dough a few times gently molding the dough into a 8-10 inch tootsie roll. Repeat. Chill the dough in the freezer for 1 hour.
Preheat the oven to 350 ten minutes before removing dough from freezer.
Remove dough from freezer, remove from parchment paper and slice into ½ inch chunks. Place cookies on parchment lined cookie sheet and bake at 350 for 7-10 minutes.
Fun facts about Rosemary: it can reduce inflammation, relieve pain, protect the immune system, stimulate circulation, detoxify the body, protect from bacterial infections, prevent premature aging, and heal skin conditions, boost memory, and improve mood,