CHOCOLATE GANACHE DIPPED ALMOND SUGAR COOKIE

CHOCOLATE GANACHE DIPPED ALMOND SUGAR COOKIE

INGREDIENTS:

ALMOND SUGAR COOKIE

1/2 cup unsalted butter (room temperature)
1/2 cup Swerve Granular
1 large eggs (room temperature)
2 tablespoons unsweetened almond milk
1 teaspoon pure vanilla extract
2 teaspoons almond extract
1/2 teaspoon xanthan gum
1 1/2 cups of almond flour
1/2 teaspoon salt
1 teaspoon baking powder

CHOCOLATE GANACHE GLAZE

4 oz unsweetened chocolate
½ cup Swerve Confectioners
1 cup whipping cream
2 teaspoon sour cream

NUTRITIONAL FACTS:

Servings: 24

Calories: 90

Total Fat: 9g

Cholesterol: 20mg

Sodium: 75mg

Total Carbs: 6g

Dietary Fiber: 1g

Sugar: 1g

Protein: 2g

DIRECTIONS:

ALMOND SUGAR COOKIE

Step 1

Pre-heat oven to 350 degrees

Step 2

In a separate bowl, combine almond flour, salt, xanthan gum, and baking powder, and set aside.

Step 3

Cream butter and Swerve until fluffy, scraping the side of the mixer bowl as necessary.

Step 4

Add eggs, vanilla, and almond extract and beat until well combined.

Step 5

Add dry ingredients and almond milk and mix until combined.

Step 6

Place dough in refrigerator for an hour or two and chill.

Step 7

Remove from refrigerator and scoop a teaspoon or tablespoon of dough (depending on size you want of cookie). Roll into a ball and place on greased cookie sheet or parchment paper on cookie sheet.

Step 8

Place parchment paper over balls of dough, and press down with a flat bottomed glass on top of each ball to flatten. Gently remove top layer of parchment paper used to press dough balls down.

Step 9

Bake for 10 - 12 minutes until cookie edges are a bit golden

Step 10

Let cool on cookie sheet, and keep them uncovered for about an hour before dipping them in chocolate glaze.

CHOCOLATE GANACHE GLAZE

Step 1

In a saucepan over medium-low heat, add the chocolate, heavy cream, Swerve, and sour cream.

Step 2

Whisk the mixture continuously until ganache is smooth and warm.