on sundays we cook! low carb shortbread cookies
Happy Sunday! So I finally accepted that being a working mom of three kids was harder than I thought, and a few weeks ago I ended up hiring my sister in law Juli to help me out weekly with a few random tasks to keep my head above water. She ended up helping me restructure my schedule so that I don’t get overwhelmed and helped me to interject the things that keep me sane into that weekly routine. As a result, Sunday’s have become my days to meal prep, grocery shop and cook so that throughout the week when I’m running around like crazy I will already have dinners all ready to go! On my Sunday Cooking day I made shortbread cookies on a whim and they were actually pretty good! I’ve been trying to keep my carbs really low which makes me crave all those crunchy cookies and chips and sweets that I cant have anymore. These do the trick! Here are some iPhone pictures I took because I was too lazy to whip out my big girl cam.
HERE’S WHAT YOU NEED
Makes 8 cookies
2 cups Blanched Almond Flour. Make sure you use a finely ground blanched almond flour rather than almond meal. You need that if you want the best almond flour shortbread cookies you’ve ever had; it really helps with the texture
6 tbsp Ghee or butter (softened; can use ghee for dairy-free, texture just be a tiny different*
4 tbsp monk fruit sweetener
2 tsp Vanilla Extract
Pinch of salt
HOW TO MAKE
Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and monk fruit, until it's fluffy and light in color. Use a hand mixer to mix your butter and sweetener together. This is called “creaming.” Always begin at a lower speed, so that butter and sweetener don’t fly everywhere, then increase as it starts to incorporate.
Beat in the vanilla extract.
Beat in the almond flour, 1/2 cupat a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in thick. You can make them thicker or thinner to your liking. They won’t thin or spread during baking, so make them as thin as you want them when done.
Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
My hubs snapped a few pictures of me cuddling my boys this morning before Crosleys nap. Usually we are at church early before my husband leaves for work but this week and electrician came over to look over a few things for us (including adding some pretty lights above our floating shelves in our kitchen…yay!) I loved getting a few hours of family time at home all together this weekend and I seriously will cherish these photos forever! Happy Sunday!