Sugar-Free Holiday Shortbread (Vanilla) Cookies

Sugar-Free Holiday Shortbread (Vanilla) Cookies

Ingredients (makes approx. 18 cookies)

• 1 ½ cups blanched almond flour

• ⅓ cup powdered erythritol or monk fruit blend

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk almond flour, powdered sweetener, and salt.

3. Add softened butter and vanilla. Mix until a soft dough forms.

4. Roll dough to about ¼-inch thickness between parchment sheets.

5. Cut into shapes or squares. Transfer to baking sheet.

6. Bake 12–15 minutes, until edges are just lightly golden.

7. Cool completely on the pan (they firm up as they cool).

Best Practices

• Use powdered, not granular, sweetener to avoid grittiness.

• Do not overbake—shortbread should stay pale.