Ingredients
1 3/4 cups Baking Essentials Extra Fine almond flour
1/4 cup Baking Essentials coconut flour
2/3 cup Sweet Best erythritol
1/4 teaspoon salt
1/2 cup unsalted butter
2 tablespoons cream cheese softened
2 teaspoons vanilla extract
1/4 teaspoon pure almond extract
Instructions
1.Mix the almond flour, coconut flour, sweetener, and salt together until combined.
2.On medium speed, add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
3.Add the cream cheese, vanilla and almond extract and beat for another 30-60 seconds until the dough just begins to form large clumps.
4.Knead the dough just until it sticks together. Add 1 tablespoon of almond flour at a time as needed if dough is wet. Shape into a disc and wrap in plastic. Chill in the refrigerator for 35 minutes.
5.Flatten dough onto a parchment lined baking sheet. Cover with another piece of parchment and use a rolling pin to flatten it to 1/8 inch thickness. Place the cookie dough sheet in the freezer for 10 minutes.
6.Remove the cookie dough from the freezer and remove the top parchment paper. Cut into shapes using cookie cutters. Place cut cookies on lined baking sheets and place freezer again for 10 minutes to prevent spreading of the dough.
7.Preheat oven to 325° F.
8.Bake cookies, one sheet at a time, on the middle rack for 13-17 minutes until edges are light golden brown.
9.Cool cookies on a baking sheet for 15 minutes then transfer to a cooling rack until cool. Cookies will continue to bake & harden.
