Teeccino Shortbread Cookies

  • Category: Cookies

  • Difficulty: Moderate

  • Servings: About 30 cookies

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Scottish shortbread cookies flavored with both brewed Teeccino and finely ground Teeccino in any nut flavor will disappear moments after you present them. Easy to make and so irresistible, they accompany any afternoon Teeccino break. Indulge in one or two after dinner to make that evening cup of Teeccino even more enjoyable. Created by Lys Gabriella Poet, celebrity Belgian chef whose grandmother made shortbread cookies a daily ritual!

Ingredients

  • 1 cup unsalted butter, room temperature [or vegan shortening]
  • ⅔ cup coconut palm sugar [or non caloric Swerve® brown sugar replacement]
  • 3 tbsp Teeccino - [any nut flavor]
  • 1 ½ cups unbleached wheat flour [or use a gluten-free blend from Bob’s Red Mill®]
  • ½ cup almond meal
  • 1 tsp vanilla extract
  • 1 pinch salt

Select Your Favorite Nut Flavor

Make this recipe with any of your favorite Teeccino nut flavors! Our nut blends are slightly sweetened with dates and figs, making them the perfect low calorie dessert drink. For a gluten free diet, try Dandelion Caramel Nut or Dandelion Vanilla Nut featuring golden roasted almonds and dandelion, a renowned detox and weight loss herb.

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Instructions

Prep Time:45 Minutes , Cook Time:20 Minutes , Chilling Time: 10 Minutes , Calories per serving:130

  1. With an electric mixer, beat the butter in a mixing bowl until light and fluffy.
  2. Add the brown sugar and beat until smooth and creamy.
  3. Add the vanilla and blend well. Set aside.
  4. In a food processor, grind together the flour, almond meal, Teeccino and salt to obtain a well-blended meal.
  5. Add ½ cup of the flour mixture at a time to the butter mixture. Beat slowly until well blended.
  6. Using your hands, shape the dough into a long log about 2 inches in diameter. Or make multiple logs for different shapes! Wrap in parchment and freeze until firm (20-30 minute) or, preferably, refrigerate overnight.
  7. Cut dough into ¼ slices and place on 2 parchment-lined cookie sheets about 1 inch apart.
  8. Bake at 300° F for 20 minutes, rotating sheet pans halfway through.
  9. Remove from the oven and let rest on the sheet pans for 2 minutes, then transfer to a large plate, allowing the cookies to cool completely. Cookies will crisp up as they cool.
  10. Makes about 2 dozen cookies. Store in an airtight container.

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