Ingredients
Ingredients
1 cup butter, softened
1 cup Swerve or 3 tablespoons powdered stevia
1 teaspoon vanilla extract
½ teaspoon liquid vanilla stevia or cinnamon liquid stevia
2 eggs
2½ cups whole wheat pastry flour or Bob’s Red Mill Gluten Free All Purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Preparation
Instructions Preheat oven to 350 degrees. In a stand mixer combine butter, Swerve or powdered stevia, vanilla extract, vanilla stevia. Beat on medium speed for 3 minutes. Beat in eggs until well blended. Whisk together flour, baking soda, baking powder and salt. Reduce mixer speed to low and gradually add flour. Using a tablespoon, roll into balls and bake 10 minutes on a parchment lined baking sheet. To make cut out shapes spread dough between two pieces of plastic wrap, roll to ¼ inch thickness and use cookie cutters to shape. Bake on parchment lined baking sheet for 10 minutes. Makes about 48 cookies. Once cooled add my Sugar-Free Buttercream frosting!
