Sugar Free Simple Almond Shortbread Cookies

May 20, 2015

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Directions

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.

Ingredients

1 cup butter

1/2 cup erythritol

2 cups flour

2 tsp. almond extract

1/3 cup erythritol, for topping

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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.