Tasty Thursdsay - Short Bread Cookies - Christmas Style

Short Bread Cookies

I don't know about  you, BUT, I love cookies! Especially during the holiday season! This year I wanted Sugar Cookies, so I made these beauties!! And NO I didn't ice them. You can but, they are serioulsy good without icing. Also if you like shortbread cookies, then you will LOVE these cookies! 

Oh and of course they are great smeared in Peanut Butter if you need some extra calories or an excuse to eat Peanut Butter! haha ;)

Short Bread Cookie Recipe - Christmas Style 

112 Calories

Makes  27

Ingredients:

¾ cup of coconut oil

1 ½ T Stevia Powder / Shaker

2 eggs

1 dropperful of Vanilla Stevia

½ tsp baking soda

½ tsp salt

2 ¼ cups almond meal

½ cup coconut flour

Directions:

1. In the bowl of a stand mixer, cream together the coconut oil, and stevia powder. Add the eggs, vanilla, mix until incorporated.

2. In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.

3. Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.

4. Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.

5. Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. I like laying it on a piece for parchment paper and placing another sheet on top to roll it out. Or you may have to rub the rolling pin with coconut flour to do this. Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold. Using a spatula, transfer the cut cookies to the baking sheets.

6. Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again.

7. Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is just what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting.