CANDY CANE COOKIES

CANDY CANE COOKIES

INGREDIENTS:

COOKIES

½ cup butter
½ cup Swerve Confectioner Sugar Replacement
1 egg, slightly beaten
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp of peppermint extract or flavoring
1 3/4 cup of almond flour
¼ cup of coconut flour
¼ cup whey protein powder
1/2 tsp of salt
1 tsp red natural food coloring (we use Watkins)

GLAZE

½ cup of Swerve Confectioner Sugar Replacement
2 tbs of skim milk
¼ tsp peppermint extract/flavoring or to taste

NUTRITIONAL FACTS:

Servings: 24

Calories: 90

Total Fat: 8g

Cholesterol: 20mg

Sodium: 55mg

Total Carbs: 9g

Dietary Fiber: 2g

Sugar: 1g

Protein: 3g

DIRECTIONS:

Step 1

Combine first 10 ingredients and mix well.

Step 2
Divide dough in half.

Step 3
Add Red food coloring to one half of dough; mix well into half of dough.

Step 4
Place both balls of dough in the fridge for 30 minutes.

Step 5
On a lightly floured surface, roll a teaspoon of each dough (plain and red) into a four inch long rope.

Step 6
Place side by side, and gently twist together, place on ungreased cookie sheet and curve one end of the cane to form a candy cane- be careful to not let dough break.

Step 7
Bake at 325 degrees for 10-12 minutes just until edges brown.]

Step 8
Let cookies cool on sheet.

Step 9
Mix glaze ingredients and gently brush onto each cooled cookie.

Makes about 24 servings.