INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
Step 2
Sift together the flour, baking powder, and salt in a small bowl and set aside.
Step 3
Add one teaspoon of vanilla extract to 1/3 cup of Swerve.
Step 4
Cream the butter and Swerve in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl.
Step 5
Add the remaining vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate.
Step 6
Chill the batter in the refrigerator for at least 15 minutes before scooping. This helps you create tsp size balls of batter that stay together.
Step 7
Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, around 25-30 cookies per pan. Use the heel of your hand to slightly flatten each ball.
Step 8
Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
Makes about 48 servings.
