Sugar Free Shortbread Cookies

Sugar Free Shortbread Cookies
Sugar Free Shortbread Cookies with drizzle of dark chocolate
I know that shortbread cookies really are more about the butter than anything else. However, shortbread do normally contain a bit of sugar as well. While I would probably never cut back on the butter, at least during the holiday season, I would cut back on the sugar. There is a lot that you can do with a shortbread cookie recipe. Obviously, you can simply roll or press the dough into the shape of your choice but you can also use a cookie gun to create individual drops.

A basic shortbread cookie recipe has four to five ingredients depending on whether or not you add salt. You could also use salted butter to get some salt into the cookie. This success of this cookie rests in the butter and how soft your butter really is.

Here are those ingredients that you will need to make the basic cookie. The sugar alternative to use will be your choice, preferably in a granular formula that has a texture like real sugar. You will need to use the equivalent of that alternative that is equal to one cup of sugar. 
  • Softened Butter- 3 sticks (¾ lb). If using salted butter, omit the salt listed in this recipe. 
  • Use ¾ lb equivalent in vegan alternative. 
  • Sugar Alternative- 1 cup equivalent to sugar (see post for details). 
  • Vanilla Extract- 1 teaspoon. 
  • All Purpose (AP) Flour- 3 ½ cups (can sub in equivalent in low carb or gluten free similar product). 
  • Salt- ½ teaspoon (omit if using salted butter.) Optional- melted chocolate or other option for topping cookie with.
  • Melted dark chocolate for topping.
When ready to bake, preheat your oven to 350 and prep your cookie pans. I use parchment paper on my pans. 
Using a mixing bowl, cream together your softened butter and sugar alternative. 
Then stir in your vanilla extract. 
Mix in your flour and salt. 
You can refrigerate your cookie dough by wrapping it in plastic. 
Refrigerated dough usually responds better for cookie cutters so it could be a good idea to roll out the dough then wrap it in plastic and refrigerate. If you are using a cookie gun/press split the dough in half and refrigerate one half while you work with the other. This will prevent it from getting too soft for use. 
Bake for 12-15 minuted for smaller cookies and up to 18 -20 minutes for larger cookies. The smaller cookies are generally the pressed cookies that are in shapes. The larger cookies are usually the hand-formed cookies that are thicker ½"+. 
You will know that your cookie is done when the edges begin to brown. 
Allow the cookies to cool before topping.
Courtesy of The Sugar Free Diva

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