by Paula Owens

 

All flours convert to sugar and can be stored by the body as fat, but if you have to use flours during the holidays, try substituting with ground nuts or arrowroot powder.

Arrowroot powder is a fine, silky flour without the chalkiness of cornstarch or the graininess of flour. It can be used to thicken soups and gravy. It is easily digested and more nutritious than cornstarch

Shortbread Cookies

1/2 cup butter

1 TBSP. pure vanilla

1/2 cup tapioca flour

1/2 cup arrowroot flour

1 cup ground nuts

1/4 tsp. Stevia extract

2 TBSP. honey

Combine all ingredients in a food process and mix well (or use a hand mixer). Place on wax paper and form into a 1 inch thick roll. Chill 1 hr. in refrigerator. Slice into rounds. Bake at 300 degrees for 30 min. Keep baked cookies on the cookie sheet and chill in refrigerator before trying to remove them (otherwise they will crumble). After cooled completely, place in storage container and keep in refrigerator.

This is a "converted recipe" that used to rely on sugar and white flour. These cookies won't last long. Their taste will surprise you!