We’re shoving off into fall. When I think of this change in seasons, I imagine drifting from a bank of tall grass and insects humming in the hot evening sun, toward long sleeves and palm-shaped maple leaves blushed in the throes of their peaceful little deaths.
But here in LA, the change isn’t that dramatic. Actually it gets a little hotter this time of year because of the Santa Ana winds. A different kind of palm shape gets tossed around in the hair dryer breeze. But berries disappear from the produce section slowly from shore to shore. Grab the last of the strawberries you see next time you go.
This is one of my favorites since starting the blog.
Maybe it’s because they feature my precious, recently re-discovered strawberries, or because I’ve always been a sucker for indulgent and buttery shortbread, or because these cookies are so unique. I’ve never seen or tasted anything quite like them. Huh. Guess I’m a genius.
I didn’t eat fruit for about two years. I talk more about that in this Strawberry Cucumber Salad post. Not eating fruit for that long and then having it again kind of feels like waking up from a bad, very bland, dream.
I mean is it just me, or are these things just plain beautiful?
Well I guess they’re not just beautiful. Strawberries are letting their inner beauty shine through by providing bioactive compounds that promote heart-health, reduce the risk and even halt the spread of cancers. They’ve even been featured in studies showing they “reverse the course of neuronal and behavioral aging”.
No bad, little berry. Not bad.
Of course they also have nice doses of fiber, vitamin C and they increase dopamine levels. Which basically means strawberries are juicy little spears of joy.
Doesn’t hurt when they’re tucked firmly into a slightly sweet, lustrous shortbread cookie either.
I love this shortbread recipe. It’s so easy and it’s one of the most satisfying cookie experiences you can have, particularly on a grain-free, limited sugar diet. And maybe I’m biased, but I think really on any diet.
I tried a version with the berries stirred into the batter, but you lost the dimension of the two complementing flavors that way. It’s better together, but separate.
I used ghee, which is butter with the milk sugar scraped off when it’s heated up. It’s easier to digest than butter, but still has a nice dense flavor to it. I tried them with coconut oil and to be honest, it just wasn’t the same. It can be done, but they’ll be sweeter and not as balanced.
They’re the perfect thing for one last hurrah to summer and its nectarous red kernels of health: strawberries.
Let me know if you try them and how it goes in the comments below!
- ¾ Cup sifted almond flour
- ¼ Cup tapioca or arrowroot starch
- 2.5 Tbs melted ghee, butter or coconut oil
- 10 Drops vanilla stevia or 2 packets of Truvia
- 2 Pinches ground vanilla beans or 1 tsp vanilla extract
- 3 Tbs almond milk
- 3 or 4 sliced strawberries
- Set the oven to 350 degrees.
- Prepare a parchment paper-lined cookie sheet or lightly grease the pan with ghee or butter.
- Combine all ingredients.
- Spoon the batter up and roll into 1 inch balls and place on the prepared cookie sheet.
- Press the dough into 1.5 to 2 inches across.
- Press a strawberry slice into the center of each cookie. It will smash the berry a bit. Thats fine.
- Bake in the preheated oven for 10 to 12 minutes or until browned on the bottom.