Shortbread cookies used to be my favorite when we first moved to the US some 20 plus years ago. I loved the rich, buttery goodness of the cookies and couldn’t have enough of them! They were my favorite to have as a snack with afternoon coffee. Yes, let’s just say that my eating habits were not that great back then!
Anyways I remembered the shortbread cookies when I recently was cleaning up our basement and found this giant cookie container (empty of course!) that I had saved in hopes of using it for storage purposes. I ended up throwing the container but it did bring up pleasant memories of the cookies! And I suddenly had the desire to make something similar!
So I ended up doing some experimentation! I love tiger nut flour for its nutty flavor and texture and so I did some recipe development mixing tiger nut flour with different flours. Let me tell you that all the versions ended up tasting pretty good however this recipe with arrowroot flour was the most scrumptious of all!
Since Valentine’s Day is just around the corner, I thought why not make a pink frosting and / pink colored cookies? So I ordered this Beet powder from amazon to use natural coloring. I ended up making two types of cookies – plain cookies with a pink frosting and some pink cookies(with the beet color added to the dough)! The cookies were absolutely delicious! My husband who is very finicky when it comes to cookies, loved them! So there you go! I made it for our wedding anniversary last week and he was really pleased!
You can watch my video tutorial for making these cookies by clicking on the link below:
- ¾ cup Tigernut flour
- ½ cup arrowroot flour
- ¼ tsp sea salt
- ⅛ tsp baking soda
- 1 tbsp grass fed gelatin powder (I like Great Lakes brand)
- ⅓ cup coconut oil or palm shortening softened (use palm shortening for coconut free)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 - 2 tsp beet powder (optional for pink colored cookies)
- 2 tbsp palm shortening softened
- 1 tbsp coconut milk
- ½ tbsp maple syrup
- pinch sea salt
- ¼ tsp vanilla extract
- 1 tsp beet powder
- In a sheet of parchment paper, add the flours, the salt, baking soda and gelatin. Mix using a spatula to get an uniformly mixed mixture. Keep aside.
- In a large mixing bowl, add the softened coconut oil (or palm shortening), the maple syrup and vanilla extract. Mix using a spatula to blend everything together (you can use an electric mixer or you can just use your hands)
- Next add the dry flour mixture into the bowl and continue to mix until all the flour is blended together. use your hands to knead the dough until you get a completely wet dough. At this stage, if you want the cookies to be pink you can add the beet powder and knead again to mix the color well into the dough. Depending upon the color of your beet powder, you may need anywhere between 1 - 2 tsp of it.
- Pre heat oven to 375 F. Line a baking tray with parchment sheet.
- Roll the dough into logs (about 1 inch dia) and cut them into about ¼ inch rounds.
- Place the cookies on the baking tray and bake at 375 F for about 10 minutes or until they are golden brown on the bottom. Take out of the oven and let cool for 15 minutes.
- In a small mixing bowl, add all the ingredients and mix using an electric mixer till you get a creamy consistency. If your coconut milk is too watery, you may need to add a bit more palm shortening. Place the frosting in the refrigerator until you are ready to frost the cookies.