| Recipe: |
Because I wanted to make skeleton pressed cookies...
1.5 c flour
1/4 c cornstarch
1/2 t salt
3/4 c (1.5 sticks) butter
3/8 c sugar (I used 1/8 c erythritol & 1/4 c toasted sugar)
1/2 t vanilla extract
1/2 t almond extract
Mix flour, cornstarch & salt.
Beat butter & sugar on medium-high until light and fluffy (2-3 minutes). Add extracts and beat on medium speed until well-combined, scraping down sides as needed. Add flour mixture and beat on low, just until combined. Scrape bowl and fold dough together until well combined. Turn onto plastic wrap, flatten into a rectangle about 1/2"-5/8" thick. Wrap and refrigerate at least 1 hour and up to 3 days.
Heat oven to 350 F. Cut dough in half. Put half back in fridge. Let other half stand until just warm enough to roll. Roll out on parchment, using flour as needed, until 1/4" or just a bit thinner. Press/cut out cookies and place on baking sheet with thin spatula. Press scraps together and re-roll (chill first if needed). Bake until just starting to brown at edges, 10-12 minutes. Repeat with other half of dough.
My batch was 220 g of carbs total... making my cookies just over 50% carb by baked weight. |
