Shortbread Cookies
8 Tbsp butter, softened
1 1/2 tsp vanilla extract
Pinch of sea salt
1/2 cup powdered sugar sustitute (Swerve confectioner's style was used)
2 cups blanched almond flour
liquid stevia, to taste (used 1 tsp NuStevia simple syrup was used in this)
In a medium bowl, cream together butter, vanilla, salt and powdered
sweetener. Add almond flour and mix until dough forms. Taste dough for
sweetness and if additional sweetness is desired, add tiny amounts of
liquid stevia to the dough to achieve desired sweetness.
Scoop the mound of dough into the center of a sheet of plastic wrap, wax
paper, or parchment paper. Using your hands, roll dough into an
approximate 2 inch diameter cylindrical log; wrap and refrigerate dough
until chilled and firm, about 1 hour (the dough can also be made ahead
of time and refrigerated for several days).
When ready to bake, preheat oven to 350 degrees F. Lightly grease or
line a baking sheet with parchment paper. Slice chilled dough into
approximate 1/3 inch thick slices and place on baking sheet, spacing
about 1 inch apart. Bake for 10 to 12 minutes or until light golden
brown. Cool on pan for about 10 minutes, then transfer to a wire rack
to finish cooling (cookies firm up as they cool).
Makes 2 dozen 2 1/2 inch cookies
NOTES: Granular sweeteners (like erythritol, Swerve, Truvia, etc.) can
easily be powdered by using a small food processor or coffee grinder
which helps eliminate the grittiness sometimes created when using these
type sweeteners. Variations of this cookie can be made using the basic
shortbread cookie dough; dip in melted chocolate, drizzle with glaze,
frosting, or using different extracts or citrus zests, to create
different flavors (e.g. adding 2 tsp of lemon zest to the dough for
lemon shortbread cookies). Sandwich type cookies can be created by
placing decadent fillings between 2 cookies. Chilled dough can easily be
rolled out and cut into different shapes with cookie cutters and then
decorated. If using other sugar substitutes you must rework the
nutritional info to be exact.
Nutrition Information: For 24 cookies, each cookie contains
approximately 2 net grams carbohydrates (total carbohydrates minus
fiber) and less than 1 gram of sugar.
Posted by: Darlene BC <dsharple@shaw.ca>
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