Sugar Free Simple Almond Shortbread Cookies

May 20, 2015


1Pre-heat oven to 300 degrees F. Cream butter and erythritol together, until light and fluffy.

2Slowly add in flour, one cup at a time, until fully combined. Add in almond extract.

3Combine mixture until the consistency is the same, it will be somewhat crumbly.

4Press the dough together into a ball with your hands, wrap in saran wrap and refrigerate for 1 hour.

5Once the dough is chilled, roll out evenly and cut out circular discs. If you do not have a round cookie cutter, you can use a cup (use whichever size you want your cookies to be!).

6Sprinkle the erythritol topping on top of the cookies & softly press in the granules of erythritol.

7Place cookies on cookie sheets lined with parchment paper. Bake for 25-30 minutes, until golden brown.


1 cup butter

1/2 cup erythritol

2 cups flour

2 tsp. almond extract

1/3 cup erythritol, for topping