Wow, are these good or what. I’m so glad I found Sarah Ballantyne’s recipe, but have modified it somewhat to help keep the cost down. Sarah’s recipe uses Maple Sugar which is so very expensive. And I know Christmas is a special occasion, but I still can’t get my head around the cost of this sugar. So instead, I’ve replaced it with coconut palm sugar to help keep the cost down. It turned out very well, so I thought it would be a good one to share with you.
AIP Shortbread Cookies
These can be made with maple sugar, but I find this sugar to be way too costly to put into a cookie. Instead I've used an organic Coconut Palm Sugar.
- 1/2 Cup Organic Coconut Palm Sugar (after grinding to powder)
- 1 Cup Palm Shortening
- 1 Cup Arrowroot Powder
- 2/3 Cup Coconut Flour sifted
Preheat oven to 300F and line a baking sheet with parchment paper.
Place the sugar into a spice grinder or blender and blend until it is a fine powder - measure sugar after grinding.
Combine all ingredients into a medium size bowl and mix thoroughly.
Drop dough by spoon onto the baking sheet and flatten with your fingers or the back of a spoon. If the dough is too sticky, refrigerate for about 20 minutes.
Bake for 20 minutes until they brown slightly.
Let cool completely before moving to a serving plate.
You could also chill the dough for 1-2 hours then pat out to 1/2 inch thick and cut into shapes either with a knife or cookie cutters. As the dough warms up it will get sticky, so you may have to chill again periodically to firm it up to continue.