WHIPPED SHORTBREAD
COOKIES
Such pretty cookies and the texture is lovely! You only use a tiny piece of cherry for
color. For the festive season you can
use red and green cherries. This last holiday season was very busy for me, so I didn't get all my new holiday cookies and confections posted on my blog in time. Nevertheless you don't have to wait for the special holidays to make these. They last a long time in the refrigerator. Hope you all had a great Christmas and here's wishing you a wonderful New Year 2019.
1
cup softened butter (250 mL)
(2 sticks)
(2 sticks)
sugar, OR use Splenda® Granular
1
tsp real vanilla extract (5 mL)
13/4
cups Gluten-Free Bake Mix 2 OR Grain-Free Bake Mix (425 mL)
1/4 Maraschino
cherry per cookie (125 mL)
(red and/or green cherries)
Preheat
the oven to 325°F (160°C).
In
bowl, with electric mixer whip butter, liquid sweetener, OR Splenda® Granular and vanilla extract until creamy. Add Gluten-Free Bake Mix 2 OR Grain-Free Bake Mix and whip
8 to 10 minutes.
Line cookie sheets with parchment paper. Drop a heaping teaspoon per cookie on the
paper. Shape gently into a round cookie
shape where necessary. Press a quarter
cherry into the center of each cookie.
Bake approximately 15 minutes until light golden brown.
Yield: 65 cookies
1 cookie
40.8
calories
0.5
g protein
3.8
g fat
0.1 g fiber
1.0
g net carbs
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For
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