These are bite size, or maybe two bites, depending on how large your bites are, shortbread tea cookies with freeze dried strawberries and lemon zest. They have just the right amount of strawberry and lemon flavor, and they are egg free if you have difficulty with eggs. They are really pretty when plated to serve. You could include them as part of a luncheon, take them to a spring picnic, or serve them as an after school snack for your kids.
So, here we go! Let’s whip up a quick cookie!
Preheat Oven 350 degrees.
- 1 1/4 Cups Superfine Almond Flour
- 1/4 teaspoon Himalayan Pink Salt
- 1/4 teaspoon Gluten Free baking soda
- 1/4 Cup Organic Palm Shortening
- 3 Tablespoons of Clear Honey
- Zest of one Lemon
- 1/4 Cup of Freeze Dried Strawberries cut into small 1/2 inch pieces
Mix together the dry ingredients in a mixing bowl including lemon zest. Melt shortening then stir in the honey. Gently but thoroughly incorporate the wet ingredients into the dry ingredients. Fold in the strawberries. Using a tablespoon cookie scoop, scoop the cookies onto a parchment lined cookie sheet. Bake 8 – 9 minutes until the tops are just starting to show a touch of golden brown. Cool a bit before popping them in so you don’t burn your tongue. 🙂
Makes approximately 16 cookies.