Prepare these simple yet scrumptious shortbread cookies ahead of time for a party or to have on hand for when guests drop in.
- 6 tablespoons salted butter, room temperature
- 3 tablespoons honey
- 2½ cups almond flour
- 1 tablespoon arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup crumbled blue cheese
- ½ teaspoon vanilla bean powder
- 1 teaspoon rosemary, finely chopped
Using a hand mixer, beat together the butter and honey until fluffy and light in color.
Add remaining ingredients and mix until combined. The dough will be thick and crumbly.
Scoop dough onto a long piece of parchment paper and roll into a log, wrapping with parchment as you go.
Wrap with clear plastic wrap and refrigerate for 1 hour or freeze for up to 3 weeks.
Preheat the oven to 350° F.
Line a rimmed cookie sheet with parchment paper.
Remove chilled dough (allow 1 hour in refrigerator if dough is frozen), slice and place on parchment-lined baking sheet.
Bake for about 12 minutes, until the edges are golden.
Allow to cool completely on pan before handling to avoid breaking.
Recipe and photo by Angela Sackett | EverydayWelcome.com