ALMOND SHORTBREAD COOKIES

Try these tender butter cookies with some spring or summer fruit for a refreshing finale to any meal.

Makes 16

12 tablespoons (1 1/2 stick) chilled organic unsalted butter, cut into 16 pieces
1/2 cup (packed) golden brown sugar
1 1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cup tapioca flour
2 tablespoon arrowroot
1/2 cup sliced almonds (about 1 ounce)

Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and arrowroot. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes.

Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan. (Can be prepared 1 day ahead. Cover; store at room temperature.)