Butter Cookies - Marble
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DIRECTIONS FOR DOUGH
1. For best results, weigh the ingredients with a digital scale
2. In a bowl, whisk the butter and sweetener until creamy and pale in color.
3. Add the vanilla extract and whisk to combine.
4. Add the almond flour, salt and mix with a spatula until a dough is formed. For chocolate dough, sieve the flour, cocoa powder, salt and mix with spatula until a dough is formed.
5. Shape the dough into a ball.
SHAPING THE DOUGH
Method 1
1. Divide the dough into 10 g for each color so total is 20 g for each cookie.
2. Alternate the colors then roll into a ball, flatten and place on a baking tray lined with parchment paper. This is a simple and easy method.
3. This recipe makes about 35 cookies at 20 g each.
Method 2
1. Pinch a small amount of each dough and roll into mini balls.
2. Place 3 balls of each color together, alternating the colors. Squeeze them a little then roll slightly to combine.
3. Place on a baking tray lined with parchment paper.
4. This recipe makes about 44 cookies at an average of 16 g each.
Method 3
1. Roll both doughs into logs then overlap them.
2. Squeeze them together and shape into a log.
3. Roll the log over with a parchment paper.
4. Use the core of a kitchen towel for support. Secure with a rubber band and freeze for at least 1 hour until hardened.
5. Once hardened, cut into 1/4 inch thick and place on a baking tray lined with parchment paper.
6. This recipe makes about 41 cookies at an average of 17 g each.
Method 4
1. Roll both doughs into a rectangular shape.
2. Cut into half and place them together, alternating the colors.
3. Fold with a dough scraper in different directions to create a marbled design.
4. Mold into a rectangular shape.
5. Roll over with a parchment paper and freeze for at least 1 hour.
6. Once hardened, cut into 1/4 inch thick and place on a baking tray lined with parchment paper.
7. This recipe makes about 44 cookies at an average of 16 g each.
DIRECTIONS FOR BAKING
1. Preheat oven at 340F or 170C.
2. Bake at the middle rack for 10 to 12 minutes for a softer texture or 13 to 17 minutes for a crispier texture. For a crispier texture, it is best to make the dough flatter. For a softer or melt-in-the mouth texture, it's fine to have a thicker dough.
3. It is best to set a digital timer at certain intervals to check on the cookies to avoid burning them.
4. For the coconut flour version, the cookies can only be baked at a shorter time as coconut flour tends to burn quite easily.
5. Cool for about 5 minutes then transfer the cookies to a wire rack to cool completely. The cookies will firm up once completely cooled.
6. Store in an airtight container. These cookies can be kept at room temperature up to a few weeks. They can be chilled and taste great out of the fridge. They can also be frozen.
7. The dough can be frozen and when that craving hit, just slice a few and bake them.
[Total Servings = 40]
NUTRITION INFO PER SERVING
Total Carb = 1.7 g
Dietary Fiber = 0.9 g
Net Carb = 0.8 g
Calories = 73
Total Fat = 7 g
Protein = 1.5 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
