Wednesday, January 2, 2019

WHIPPED SHORTBREAD COOKIES




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)
Liquid sweetener (sucralose or stevia) to equal 11/2 cups 
  sugar, OR use Splenda® Granular
1 tsp real vanilla extract (5 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 other great Low-Carb, Gluten-Free recipes by the team & me: