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2 1/2 cups almond flour
1/2 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 tsp salt
Pre heat your oven to 350f / 175c. Line a baking tray with parchment paper or a baking mat and set aside.
Add all ingredients to a bowl and mix together until a dough forms.
Roll dough into 1 inch balls and place about 1 1/2 inches apart on your lined baking tray. Using a fork press the dough down and make a crosshatch pattern by rotating your fork 90° and pressing down a second time. Your unbaked cookies should be about 1/4 inch think.
Bake in your pre heated oven for 8-12 minutes, checking them every minute after the 8 minute mark. Remove from oven when the tops or bottoms just start to turn a light golden brown. Allow them to cool on your baking tray for a few minutes before carefully moving them to a wire cooling rack.
Makes about two dozen of the best shortbread cookies ever!
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