1 ½ teaspoons vanilla extract
Pinch of sea salt
½ cup powdered sugar free sweetener (I used Swerve confectioner’s style)
2 cups blanched almond flour
Liquid stevia, to taste (I used 1 teaspoon NuStevia simple syrup)
When ready to bake, preheat oven to 350 degrees F. Lightly grease or line a baking sheet with parchment paper. Slice chilled dough into approximate 1/3-inch thick slices and place on baking sheet, spacing about 1 inch apart. Bake for 10-12 minutes or until light golden brown. Cool on pan for about 10 minutes, then transfer to a wire rack to finish cooling (cookies firm up as they cool).
*Notes: Granular sweeteners (like erythritol, Swerve, Truvia, etc.) can easily be powdered by using a small food processor or coffee grinder which helps eliminate the grittiness sometimes created when using these type sweeteners. Variations of this cookie can be made using the basic shortbread cookie dough; dip in melted chocolate, drizzle with glaze, frosting, or using different extracts or citrus zests, to create different flavors (e.g. adding 2 teaspoons of lemon zest to the dough for lemon shortbread cookies). Sandwich type cookies can be created by placing decadent fillings between 2 cookies. Chilled dough can easily be rolled out and cut into different shapes with cookie cutters and then decorated. To make Chocolate Chip Shortbread cookies, fold 1/4 cup chocolate chips into the dough before chilling.
*Nutrition Information: For 24 cookies, each cookie contains approximately 2 net grams carbohydrates (total carbohydrates minus fiber) and less than 1 gram of sugar.