These buttery sweet Shortbread Cookies are perfect for Christmas cut out cookies or any shape to have throughout the year. Use this base recipe to create thumbprint cookies, sandwich cookies and more! They are especially delicious with a cup of coffee as a morning treat.
Ingredients
2 cups Almond Flour
1/2 cup Powdered Monk Fruit Sweetener
1/2 cup Butter (I use salted) room temperature
1 tsp Vanilla Bean Extract
Pinch of Salt
Instructions
Place all the cookie ingredients into a large bowl. Using a electric hand mixer blend together until a dough is formed. Wrap the dough with plastic wrap and chill in the refrigerator for 1 hour or overnight to firm up.
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper, set aside.
Remove the cookie dough from the fridge and roll out to about 1/4 inch thick (or desired thickness). Cut shapes with a cookie cutter then place on your prepared baking sheet.
Bake for 8-10 minutes until light golden brown. Remove from the oven and place on a cooling rack until set and cooled. Repeat the process with the remaining cookie dough. Ice your cooled cookies and enjoy
Buttercream Frosting:
1-1/2 cups Powdered Monk Fruit Sweetener
1 cup Butter
1/4 cup Heavy Whipping Cream
1 tsp Vanilla Bean Extract
Natural Food Coloring (optional)
Instructions
In a large bowl using a hand mixer on low speed blend the butter, powdered sweetener and vanilla until smooth. Turn the mixer on high speed and slowly drizzle in the heavy whipping cream beating for about 2 minutes until it gets fluffy. If using food coloring separate the frosting into small bowls and mix in the food color to each bowl of frosting. Decorate your cookies. Enjoy.
Calories 132, Fat 13 g, Carbs 1.6 g, Fiber 0.6 g, Protein 0.9 g, Net Carbs 1
Makes 10 Cookies
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