My local supermarket just started carrying your King Arthur almond flour and coconut flour. I have not cooked with these flours before, but I have been having some digestive issues with wheat and with yeast, so I have been wanting to try some flourless, gluten-free recipes. I bought a bag of each one, and today I have tried quite a few recipes using them (recipes from your site and elsewhere). So far, every recipe I have tried with these two flours, before I tried this one (for the almond flour shortbread cookies), has NOT worked out -- to the point where I've had to throw most of it away. (And I hate to waste food, especially expensive "flours" like these, but the results of those recipes were inedible.) After learning my lesson, to conserve what I have left of my flours, I decided to try this recipe, but to make just 1/3 of a batch (which I got 4 cookies out of)! This recipe is easy to cut down, since there is no egg involved. In order to gauge the almond flour properly, because I didn't know how to measure 1/3rd of a cup (should it be packed, scooped-up and knifed-over, or spooned-in?), I used your very handy grams measurement for the recipe, and divided that by 3 (to get a one-third amount). The butter and powdered sugar were easier to take 1/3rd of - it was 1 tablespoon of each. (To be sure, I also weighed them, and the grams amount was about the same as what fit in my tablespoon measuring spoon.) Your recipe page for this recipe says that 1 cup of the almond flour is equivalent to 96 grams, so one-third of that is 32 grams. Well, I made the one-third batch of the plain almond flour shortbread cookies, and they were pretty tasty, so then I made a one-third batch of your maple-cinnamon-pecan variation, and they were also tasty. I used a 1-inch cookie scoop and got 4 of the plain and 5 of the maple pecan. This is the only recipe I've tried today that I will keep, and make again. Phew, I am glad to have found something that I like! :-) Thank you so much for this! == However, the reason I am writing this comment is the following: I was typing this recipe into my spreadsheet where I keep all my cookie recipes, and when I got to the entry for almond flour, I looked on the bag of my King Arthur almond flour to get the nutrition information from it so I could put that on my spreadsheet (fat grams, carb grams, etc.). In the nutrition box on the bag of almond flour, I found something strange... the bag of King Arthur almond flour says that 1/8 cup is 15 grams, which would mean that 1 cup is 120 grams. That is quite different from your recipe's statement that 1 cup of almond flour is 96 grams. ...A 24-gram difference is quite a lot. I don't know how long you have been producing your own brand of almond flour - maybe this recipe (above) for almond flour shortbread cookies was written before you started to sell your own almond flour, and perhaps you were basing this recipe on a different brand of almond flour where 1 cup of that did weigh 96 grams. However, you might want to re-adjust your website recipes to take into account the weight/volume of your own brand's almond flour. (Or, alternatively, maybe the Nutrition Facts box on your almond flour package has it slightly wrong, and maybe where it says 1/8 cup is 15 grams, it's a little off. For 1 cup to equal 96 grams, 1/8 cup would have to equal 12 grams.) == I am wondering if part of the reason that the almond flour recipes that I tried today (which I got from other websites, and which all had many favorable reader comments underneath them) ended up turning out not very well is because those websites only list the volume measurements in their recipes (1/2 cup, 2 cups, etc.) and maybe the almond flours that those sources had based their recipes on were from different brands which have different weight/volume characteristics from the King Arthur almond flour that I have been using today. No wonder that one of the gluten-free/grain-free recipe sites I visited today (it appears to be quite popular and professionally-run - it is linked to a bestselling book) insists that people should only use one of two specific brands of almond flour, because all the other brands of almond flour that the author had tried in her recipes worked differently, and her recipes did not work with them. Neither one of her specified brands was available in my town, so that's why I tried the King Arthur brand in a few of her recipes. And that is fine, it's understandable that there will be variation from brand to brand. I took a chance on using a brand she had not mentioned, and it didn't work out very well for me. (I also tried some recipes from other sites which didn't specify any brand of almond flour.) However, it doesn't make sense that the KA website recipe cups-to-grams conversion tool and the KA package label would show different gram weights for 1 cup of the same product.

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