Almond Shortbread Cookies


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)

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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