Add in the palm shortening, maple syrup, vanilla extract, and almond extract (if using)
Use a wooden spoon to combine all the ingredients until a dough is formed.
Let it sit for 5 minutes at room temperature.
Flip the cookie dough out onto a piece of parchment paper. Place another piece of parchment paper on top of the dough.
Use a rolling pin to roll out the dough until it's 1/4 inch thick. *see notes*
Use a biscuit cutter or round cookie cutter to cut out the dough. *see notes*
Using a spatula, carefully move the cut cookie dough onto a parchment lined baking sheet. Bake for about 11-13 minutes.
Watch the cookies carefully as all ovens vary! Once the edges have turned golden brown, they're done!
Remove the cookies from the oven and let them cool on the pan before eating.
For The Chocolate Drizzle
Melt the chocolate chips over a double broiler
Use a spoon to drizzle the chocolate over the room temperature cookies. I like to let the chocolate set up a bit before eating.
Alternately, you can coat the bottoms of the cookies in chocolate by placing them into the chocolate
The thickness in this recipe is important. Too thick and it will come out soft (delicious but soft), and too thin will result in a cookie that's bitter and burnt.It's okay if you don't have cookie cutters, just get creative! I actually used a small mason jar lid and a little lunchbox sauce container to cut out the shortbread into circles.