Mom's favorite runner

Brad and I ran the Kelly Watt Memorial Race this past weekend on the same 2-mile course at Panorama Farms where Dylan and Brad have run many season-opening Ragged Mountain Cup races. It was the first race I've run hard since tearing my hamstring two years ago and the first true cross country race I've ever run, so I was a little apprehensive. Mom went with us to cheer us both on, or so I thought. About a mile in, I was starting to feel the burn and was looking forward to getting some encouragement, but Mom was nowhere to be found. She had already moved on to the next viewing spot so she could be there when Brad, who was obviously ahead of me (in an absolute sense), went by. So now I know where I am in the pecking order.

Despite Mom ditching me, I still made these gluten-free cookies so she could participate in celebrating our achievement. The top picture shows a Chocolate Pistachio variation, but we didn't really like it that much (the cocoa was somewhat bitter), so I didn't include the recipe. On the other hand, everyone loved the standard Almond Flour Shortbread Cookies, and the Maple Pecan Shortbread Cookies (bottom left) and the Thumbprint Cookies (bottom right) are also good, especially with Apricot Marmalade, blackberry jam, or fig butter. (We haven't tried the cranberry variation yet.) The dough comes together so quickly (as long as the butter is soft) that you can make one batch and get it in the oven, then make a second batch with a variation while the first batch is still cooking.

Almond Flour Shortbread Cookies

Adapted from King Arthur Flour

Time: 23 minutes to get the cookies into and out of the oven

King Arthur's blog post for this recipe also shows you how to make these as cut-and-bake refrigerator cookies if you want to make the dough ahead of time.

1 cup (96 grams) blanched almond flour (Trader Joe's has this at a great price)
3 tablespoons (43 grams) unsalted butter, cut into pieces and softened
3 tablespoons (21 grams) confectioners’ sugar
⅛ teaspoon salt
½ teaspoon vanilla extract

    1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
    2. Mix all of the ingredients in a large bowl, or on medium-low speed in a stand mixer fitted with the paddle attachment, until a smooth, cohesive dough forms.
    3. Scoop 1-inch balls of dough onto the prepared baking sheet; a #60 (2 teaspoon) cookie scoop works well here. Arrange the balls of dough about 2 inches apart.
    4. Use a fork to gently flatten each cookie to about ¼-inch thick, making a crosshatch design.
    5. Bake until the cookies start to turn light golden brown on top, 10–12 minutes.
    6. Remove the cookies from the oven and cool them on the sheet for 10 minutes. Transfer to a rack to cool completely before serving. Makes 12 small cookies.

Thumbprint Cookies
Instead of creating a crosshatch design with a fork, use the bottom of a wooden spoon handle to press an indentation into the center of each ball of dough. Fill the hole with about ¼ teaspoon jam—too much jam will boil out during baking.

Maple Pecan Shortbread Cookies
Add 1 teaspoon ground cinnamon, 2 teaspoons maple syrup, and ⅓ cup (40 grams) diced pecans to the dough.

Cranberry Orange Shortbread Cookies
Add ½ teaspoon orange zest and ¼ cup (30 grams) dried cranberries to the dough.