While I may not be covered in blue fur and I can usually form articulate sentences, I am a damn cookie monster. I love to bake them and of course I love to eat them. Since I had plenty of almond flour, I decided to give my shortbread cookies a nutty twist. These were so good that I made them 3 times in the first week after I made up this recipe. (Don't ask me what happened to over 10 dozen cookies...)

Makes roughly 40 cookies.

7.5 oz (about 1 1/2 cups plus 2 Tbsp) flour

2.5 oz (about 1/2 cup plus 1 Tbsp) almond flour

1.5 oz (about 1/3 cup) corn starch

1/2 tsp salt

7 oz (1 cup) sugar

1 cup margarine

2 tsp vanilla

1/2 tsp almond extract

Sliced almonds and additional sugar for decorating (optional)

Preheat your oven to 350° F.

In a medium mixing bowl bowl, combine the flour, almond flour, corn starch and salt.

In the bowl of a stand mixer (if you don't have one of these godsends then use a large bowl and a hand mixer like a primitive) combine the margarine and sugar and cream together until smooth. 

Add the vanilla and almond extract to the sugar mixture and beat for another 15-30 seconds to combine.

Add the dry ingredients to the wet in 1/2 cup increments and mix until just combined. 

Using a 1oz cookie scoop, scoop out nice round balls of dough and place them on a cookie sheet lined with parchment paper and then press each ball down slightly to flatten the cookie a bit (I just use the palm of my hand after I dampen it a bit). Space the cookies about 2 inches apart (they won't spread much when baked).

I like to also gently press a sliced almond piece into the center and then sprinkle a bit more sugar on top for decorating but this is optional. Aside from making them look nice, the sliced almond also makes sure people with nut allergies know that the cookies they are poison to them.

Bake for 15 minutes at 350° F degrees and remove when the bottoms of the cookies are just starting to turn golden. I personally think these are best when they are a bit on the crispy side.

Allow the cookies to cool on the baking sheet for a few minutes before allowing them to cool completely on a cooling rack.

Nutritional information: Per cookie 60 cal., 4.75g fat, 1 g protein