These light, crisp and buttery cookies are one of our favorites. At any given time you will find a roll of this cookie dough in our freezer. It's so versatile: cookies, pie crust, cheesecake crust, cobbler topping, tart shells, etc. Roll up half of the dough in parchment, then place in a zip bag for up to a month in the freezer, although it probably will get used before then. How will you use it?
Keto Butter Cookies
1/2c butter, softened
1 egg
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1c fine almond flour
1T fine coconut flour (we use Republic of Coconut)
1 tsp baking powder
dash of salt
1. Preheat oven to 325°. In a large mixing bowl, cream together butter and sweetener. Add remaining wet ingredients and blend.
2. Add dry ingredients and mix until thoroughly combined. Chill dough for at least an hour before baking. We roll ours in parchment (like a tube of refrigerator cookie dough) and store any leftovers in the freezer.
3. Roll dough into 1" balls or use a small cookie scoop and flatten them slightly to help them cook evenly (they will spread out significantly so keep the balls small). If using frozen dough, make thin slices and bake (see picture below).
4. Space them out on a silicone lined cookie sheet, flatten slightly. Bake 12-15 minutes or until golden brown. Let the cookies cool completely (and firm up) before removing from tray. Makes 24 cookies.
TIP: for extra crisp cookies, turn the oven off after baking 10 minutes. Leave the cookies to dry in the residual heat for another 10-20 minutes.
*NOTE: If your using this dough for a pie or tart, reduce the sweetener to 3/4c. Bake at 300° for 15-18 minutes to avoid burning the edges (see picture below).
Recipe inspired by kimspireddiy.com
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