It’s so simple to make this recipe! The KEY to this recipe is allowing the dough to chill in the freezer and cutting/handling the shapes when the dough is chilled and hardened.

In a large bowl, mix together the almond flour, butter, agave nectar, and vanilla.

Place the cookie dough in between two pieces of parchment paper and on top of a cutting board.

Use a rolling pin to roll it out into a flat 1/4 inch oval.

Keep the rolled dough on the cutting board, in between the two pieces of parchment paper and freeze it for 20 minutes.

While the cookie dough is chilling, preheat the oven to 350F.

Use a cookie cutter to cut 12 cookies from the dough and place them on a baking sheet lined with parchment paper. I found it easiest to use a butter knife to slide under the cut cookie and transfer it to the baking sheet.

After the 12 cookies are cut, re-roll out the remaining dough between the 2 pieces of parchment paper and place back in the freezer to cut the second batch.

Place a couple pinches of sprinkles on top of each cookie and press down into the tops of the cookie.

Bake for 8 minutes until the edges are golden. I found 8 minutes to be the sweet spot, so once it hits 8 minutes, keep an eye on them to make sure they don’t get too toasty. You want the edges to be golden brown but the centers to still be a light shortbread color.

Allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack.