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| Mini Almond Shortbread Cookies |
1 cup almond flour, sifted
3 tablespoons butter, softened
3 tablespoons Lakanto powdered sugar sweetener
dash salt (1/8 teaspoon)
1/2 teaspoon almond extract
Method:
Preheat oven to 350*. Line a baking sheet with parchment paper.
Place all of the ingredients into a bowl and mix thoroughly, until well blended.
Divide the dough into 12 equal portions and roll into balls.
Place the dough balls, about 1 1/2 inches apart, on the lined cookie sheet.
Use a fork to flatten each ball to about 1/4 inch thickness and to create a criss cross pattern on top.
Bake for about 8 minutes, or until the tops of the cookies turn a light golden brown.
Remove from the oven and cool on the baking sheet for 10 minutes, before transferring to a rack to finish completely cooling.
Store in an airtight container in the refrigerator. Makes 12 mini shortbread cookies.
Nutritional Information: Each cookie contains approximately 78.8 calories, 7.6 grams fat, 1 gram net carbs & 2 grams protein
Notes:
These tasty little cookies taste better after being chilled.
If desired, add a 1/2 cup of chopped almonds to the dough. Form the dough into a 2 inch wide log. Wrap in plastic, or waxed paper, and refrigerate for 30 minutes or longer. Slice into 12 sections and bake as directed, above.
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