2/3 cup powdered monk fruit sugar or powdered coconut sugar
1/4 teaspoon salt
1/2 cup grassfed butter
2 tablespoons cream cheese or vegan cream cheese
1 teaspoon vanilla
1 teaspoon lemon extract
Servings10
How To Make It
Preheat oven to 325F.
Combine the dry ingredients: almond flour, coconut flour, powder coconut sugar and salt.
In the stand mixer with the paddle attachment in the butter, ½ inch cubes, one at a time until crumbly and wet.
Add in the cream cheese, vanilla and lemon extract, mix until a dough starts to form. Remove dough from the bowl and hand knead until a dough sticks together. If dough is too wet add more almond flour. Wrap dough and place in fridge for 2 hours to 24 hours.
Lay a large piece of parchment on the counter, place the chilled dough on top and place another piece of parchment over the dough. Roll out the dough ¼ inch thick, still in the parchment and place on a baking sheet and put into the freezer to allow the dough to rest. Pull the dough out and cut out desired shapes, place on a parchment lined baking sheet. Once the baking sheet is filled with cookie, put back into the freezer and allow them to rest for another 10 minutes.
Bake cookies for 10-15 minutes, rotating halfway through the bake time. Let cookies cool completely before decorating.
