I mentioned my 30 day Swerve challenge before when sharing my pumpkin mookie recipe. I love Swerve. It's a great zero calorie, non-glycemic, natural, non-gmo, preservative free, artificial ingredient free, replacement to sugar. It tastes great and measures cup for cup with sugar.
The Best Shortbread Christmas CookiesMakes 4 dozen
(Recipe modified from this recipe)
1 1/2 cups butter, softened
2 cups Swerve
4 eggs
1 teaspoon vanilla extract
5 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
In mixer mix together butter and Swerve until smooth. Mix in eggs and vanilla. Mix in flour. Take bowl out of mixer and manually add in the baking powder and salt, kneading it with your hands.
Cover and chill dough overnight.
Preheat oven to 400 degrees.
Take out dough and let it warm up for about an hour.
Roll out dough on floured surface to 1/4 to 1/2 inch thick.
Use your favorite cookie cutters to cut out the dough.
Place cookies 1 inch apart on an ungreased cookie sheet.
Bake for 8 to 10 minutes, or until cookies begin to lightly brown.
We used a mixture of Christmas and Hanukkah cookie cutters and had so much rolling out the flour and making shapes.
The cookies take on a biscuit like appearance and taste like shortbread.
My favorite were the super thick cookies, while Josh preferred the thinner cookies. We could not stop gobbling these down. I took a big batch to work and everyone loved them. I came home with an empty tupperware container. ;p
It was so much fun to cookie bake while listening to Christmas music. I'm excited for this to be the start of an annual holiday tradition.
Question of the Day: Do you bake Christmas/Hanukkah/holiday cookies this time of year?
Disclaimer: This post was sponsored by Swerve. All opinions are my own. And these cookies really are the bomb dot com.
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