Shortbread Cookies - Original
This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.
1. For best results, weigh the ingredients with a digital scale.
Beat the butter and powdered sweetener in a bowl using a handheld mixer until light and fluffy.
2. Add the vanilla extract and whisk to combine.
3. Add the flour and salt and whisk to combine.
4. Use a spatula to mix the dough well. Then add the dried cranberries and chopped pecans. Mix until well combined. Note: Use a blender to cut the cranberries until very small pieces. You can also use a knife to cut the cranberries but make sure that they are very small pieces otherwise, they taste chewy on the cookies.
5. For an easy option, just shape the dough into small balls then flatten them. Place on a baking tray lined with parchment paper then chill in the refrigerator for at least 20 mins to prevent the butter from leaking and browning too quickly during baking.
6. For nice square pieces, use a non-stick U-shape mold. You can easily order these molds online.
7. Line the mold with parchment paper.
8. Divide the dough into 2 portions. Shape the dough into a log then place into the mold. Press down the dough and flatten it evenly including the sides. Fold the paper over and flip the mold over. Remove the mold and fold the sides of the paper. Repeat the process with the balance of the dough.
9. Place the wrapped dough on a tray or any flat container and freeze for 1 hour.
10. After 1 hour, remove the dough and it should be firm enough to cut. Otherwise, just freeze it longer.
11. Slice into 1/4-inch thickness and place on baking tray lined with parchment paper. If you are taking some time to cut and bake the dough, then place the cut pieces on the tray in the fridge to chill until ready to bake. This is to prevent the butter from leaking during baking which will cause the cookies to be crumblier.
12. Bake at 320F or 160C for 10 to 12 mins. However, if you prefer a crispier texture, you can bake them longer up to 15 mins, but they will look darker.
13. After baking, the cookies may appear very soft but don't worry, just let it cool on the tray for about 15 to 20 mins or until its firm enough to transfer to a wire rack. Let them cool completely and the texture will firm up further.
14. Store in airtight containers up to 2 weeks.
15. These cookies can also be kept in the refrigerator or freezer, and they can be eaten straight from the freezer.
[Total Servings = 33]
NUTRITION INFO PER SERVING (COCONUT)
Total Carb = 2.2 g
Dietary Fiber = 0.7 g
Net Carb = 1.5 g
Calories = 83
Total Fat = 8.4 g
Protein = 0.4 g
[Total Servings = 54]
NUTRITION INFO PER SERVING (ALMOND)
Total Carb = 2.9 g
Dietary Fiber = 1.2 g
Net Carb = 1.7 g
Calories = 91
Total Fat = 8.7 g
Protein = 1.7 g
[Total Servings = 45]
NUTRITION INFO PER SERVING (WALNUT MEAL)
Total Carb = 2.5 g
Dietary Fiber = 1.0 g
Net Carb = 1.5 g
Calories = 98
Total Fat = 9.6 g
Protein = 1.7 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
