Wednesday, January 2, 2019



Such pretty cookies and the texture is lovely! This shortbread will melt in your mouth - especially love them chilled.  They are very moreish! And, they make a ton, so this will go a long way towards your holiday baking.  I suspect they will freeze beautifully, too. You only use a tiny piece of cherry for color.  For the festive season you can use red and green cherries.  

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)
13/4 cups Gluten-Free Bake Mix 2 OR Keto 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 Keto 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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