Shortbread Butter Cookies

These were one of the first keto dessert items I learned how to make when our family transitioned into this lifestyle. I knew I needed to keep our sweet tooth coffers full in order to get buy in from the kids and hubs (since at that time, I was the only one in the household fully keto).

The butter in these cookies paired with the sweetness hits the spot every time. It kind of reminds me of those cookies my grandmother used to have in the blue tin cans. It was shaped like a pretzel but flat and with large sugar crystals on top. These are very reminiscent of those, it's crazy!

I normally have a cookie jar filled with these cookies on the countertop just for a quick sweet treat. They are also a great way to up your healthy fats (and with a cookie at that). I'm not a huge fan of keto fat bombs (cold balls of either coconut oil or butter is weird to me), but I can surely eat a butter-filled cookie all day any day. Go figure!

This comes together so simply you'll wonder why you've never made them before.

(Modified and updated 01/2020)
Ar's Notes: After having made these over a dozen time since the post, I've since modified the baking temperature as well as added 1 tbsp of psyllium husk powder to keep the cookie together better. I also highly recommend Monkfruit sweetener over others (Swerve or Allulose). The monkfruit keeps the cookie crisp and doesn't have a cooling effect when you eat it like you get with Swerve. Hope you enjoy!

Ingredients:
1 cup almond flour
1 tablespoon psyllium husk powder
3-4 tablespoons grassfed butter, room temperature
1 teaspoon vanilla extract
1/4 cup Monkfruit sweetener

Directions:

1. Mix all the ingredients in a bowl working to incorporate the butter so that it is incorporated fully and you no longer have any dry flour and it comes together.
2. Roll the dough into small cookie balls (about 2 inches in diameter) and flatten on a baking sheet with a silicon mat (or parchment paper).
3. Use a fork to make a cute criss-cross shape on top.
4. Bake in the oven for 10-12 minutes at 320° or until the edges start to get a golden brown.
5. Remove from the oven and let cool completely before handling (like 20 minutes!). Keto baking results in very soft cookies, but they will crisp up and harden as you let them sit.

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