Quick Low Carb Shortbread

By Shirl

I like to have a little snack sometimes in the afternoon with a cup of black coffee. I have always loved shortbread, but the sugary, carby cookies from the grocery store or my own oven were not only unhealthy but felt addicting. I could eat the whole pan and not be satisfied. Now, I try to keep my snacks to 100-200 calories, low in carbs and higher in protein and fat. This is a nice way to enjoy shortbread that is low carb, sugar free, and grain free. The edges are nice and crisp and the shortbread has a very nice crumb. They are tasty but don't have that crazy addictive nature to them that sugary, high carb shortbread cookies do. And you can't get a simpler, more easy shortbread recipe!
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Ingredients

• For 16 cookies (8 times recipe):
• 1/4 c almond flour
• 1 tsp melted butter
• dash of salt
• 1 tsp sugar free vanilla syrup ( I used cinnamon vanilla because it was all I had - was good)
• added 2 dried cherries to each cookie
• 2 cups almond flour
• 2 Tblsp + 2 Tsp melted butter
• 1/8 Tsp salt
• 2 Tblsp + 2 Tsp vanilla syrup

Preparation

Step 1

Mix this all together. Divide in half, roll into balls, place on a cookie sheet lined with parchment paper. Flatten to about 1/4-1/3" thick. Bake at 300 degrees until lightly browned (mine took about 15-18 minutes in the toaster oven). Remove to wire rack and cool (or eat warm!)