More detailed directions (with pictures)
Alright, let’s begin by setting out all the ingredients we will need to whip these little babies up.
Cream butter and erythritol together.
…until light and fluffy
Slowly add in flour, one cup at a time, until fully combined.
Now add in two tsp. of almond extract.
Combine mixture until the consistency is the same, it will be some what crumbly.
Press the dough together into a ball with your hands, wrap in saran wrap and refrigerate for 1 hour.
Once the dough is chilled, roll out evenly.
Cut out even circular discs. If you do not have a round cookie cutter, you can use a cup similar in the size desired.
Place cookies on cookie sheets lined with parchment paper & sprinkle erythritol on top. Lightly press down on the erythritol to make sure it sticks.
Bake at 350 degrees F, for 25-30 minutes. Let cool & enjoy.