Shortbread Cookies

18 Cookies

Ingredients

1 cup–Almond Flour (or

your preferred flour)

1/4 cup– Swerve (or

your preferred sugar

substitute)

1 tsp– Vanilla Extract

1 Stick– Butter, unsalted

1/2 cup— Coarsely Chopped

Walnuts (roasted and

salted)–Optional

Move rack to the middle of your oven.
Pre-heat oven to 325*F
In a small microwaveable bowl, melt the butter, and sugar substitutes at 20-30 second intervals.
Add the vanilla extract and stir until combined and set aside.
In a large bowl whisk the almond flour. Mix until all lumps are out.
Transfer the wet mixture to the dry mixture and add the chopped walnuts and stir until well combined. (If you are using these).
****TIP**** If you allow the mixture to sit for 10 minutes it becomes more dough like and less runny.
Scoop out 1 teaspoon of dough at a time and roll them into balls.
Transfer them onto a lined baking sheet. Be sure to space them at least 2” apart. I use two fingers as a measuring tool.
Bake for 10-15 minutes or until the edges are golden brown. Not golden burnt! ***Always check at midpoint!***
Allow these to cool for 10 minutes before indulging! This will allow the cookie to harden into a cookie.
Keep cookies in an airtight container at room temperature for up to 1 week!