You could say I’m a Christmas fanatic. We decorate early each year to enjoy the decorations and the warm and fuzzies that come along with the season as long as possible. This year was no exception on the decorating front, but it just hasn’t felt like Christmas, and we are only a few short days away. Given the current state of things, our Christmas not including travel this year, and the festivities being kept low key, I am sure many of you are feeling the same way. The fact that it hit December 20th and I hadn’t done any baking yet was probably a new record for me. I have filled the past few days with lots of baking and lots of Hallmark Christmas movies. You guys, I live for these movies. They’re predictable, laughable, sweet, and the best part, they’re not crazy long. Give these healthier shortbread a shot and be sure to enjoy them while watching a Christmas movie, and know I am doing exactly the same.
Einkorn Shortbread Cookies
These shortbread hit the spot. They taste like the classic, but they’re adapted to be made with all purpose einkorn flour for better digestibility. Better yet, they’re made in 1 bowl for easy clean up.

Ingredients
- ¾ cup grass fed butter, softened
- 2/3 cup + 1 tbsp organic cane sugar
- ½ tsp sea salt
- 2 eggs
- 3 cups all purpose einkorn flour
Directions
- Step 1 In a large bowl, cream together the butter and the sugar.
- Step 2 Add in the sea salt and eggs, and beat well to combine.
- Step 3 Add the einkorn flour.
- Step 4 Chill the dough for 10 minutes in the fridge.
- Step 5 Preheat the oven to 350 and line a baking sheet with parchment paper.
- Step 6 Portion the dough into 1.5” balls and place on the baking sheet with 1” space between each.
- Step 7 Using a fork or the bottom of a glass, press down the cookie dough.
- Step 8 Bake for 10-11 minutes until lightly golden.
- Step 9 Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.