Almond Shortbread Cookies
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 18
Bake an easy cream cheese cookie recipe with almond flour and raspberry thumbprint filling.
Ingredients:
1/4 cup butter, slightly melted
3 tablespoons Cream cheese
1/3 cup Erythritol
1 3/4 cup Almond flour packed
1/4 teaspoon Sea salt
1 large egg
1/2 teaspoon Vanilla extract
12 teaspoons sugar-free raspberry jam
(about 1 teaspoon per cookie)
1/4 cup butter, slightly melted
3 tablespoons Cream cheese
1/3 cup Erythritol
1 3/4 cup Almond flour packed
1/4 teaspoon Sea salt
1 large egg
1/2 teaspoon Vanilla extract
12 teaspoons sugar-free raspberry jam
(about 1 teaspoon per cookie)
Directions:
Process butter, cream cheese, and erythritol on medium/high speed until combined.
Add almond flour, salt, egg and vanilla extract.
Process again on medium/high speed until creamy and a sticky, fluffy cookie dough form.
Transfer cookie dough onto a piece of plastic wrap, wrap the dough and chill for 30 minutes.
Preheat oven to 325. Then line a cookie sheet with parchment paper and set aside.
Remove dough from the fridge and using a tablespoon, form dough balls.
Place each ball onto the cookie sheet.
Press the dough with you thumb to form a thumbprint.
Add sugar-free jam of your choice to fill about 3/4 of the thumbprint.
Bake for 15 to 18 minutes or until the cookies are golden brown.
Cool on the baking sheet for 10 minutes, then put them onto a wire rack to cool to room temperature. Enjoy!
Process butter, cream cheese, and erythritol on medium/high speed until combined.
Add almond flour, salt, egg and vanilla extract.
Process again on medium/high speed until creamy and a sticky, fluffy cookie dough form.
Transfer cookie dough onto a piece of plastic wrap, wrap the dough and chill for 30 minutes.
Preheat oven to 325. Then line a cookie sheet with parchment paper and set aside.
Remove dough from the fridge and using a tablespoon, form dough balls.
Place each ball onto the cookie sheet.
Press the dough with you thumb to form a thumbprint.
Add sugar-free jam of your choice to fill about 3/4 of the thumbprint.
Bake for 15 to 18 minutes or until the cookies are golden brown.
Cool on the baking sheet for 10 minutes, then put them onto a wire rack to cool to room temperature. Enjoy!
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