INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
FOR THE COOKIES
Step 1
Pre-heat oven to 325.
Step 2
In a medium bowl, combine almond flour, coconut flour, salt and baking powder, and set aside.
Step 3
In a large bowl, cream butter and Swerve until well combined, scarping the side of the mixer bowl as necessary. Add eggs and vanilla and beat until light and fluffy. Add dry ingredients and 1 tablespoon of milk and mix until combined.
Step 4
Make two balls of dough and wrap in plastic wrap. Place in refrigerator for at least two hours to chill.
Step 5
Roll out on parchment paper or lightly floured countertop to about 1/4 to 1/2 inch thickness and cut out with cookie cutters.
Step 6
Place on greased cookie sheets and bake at 325 for 8-10 minutes until cookie edges are a bit golden.
Step 7
Let cool on cookie sheet and keep them uncovered for about an hour or two before icing.
FOR THE ICING
Step 1
Cream butter until light and fluffy. Add Swerve, Confectioners and mix on high for 5 minutes. Add milk and vanilla and mix for another 5 minutes. Add 18-20 drops of natural food coloring to icing and mix until desired color is reached.
Step 2
Ice cookies and enjoy!
Makes about 3 dozen servings.
