Keto Sugar Cookies

Instructions

To make the cookies:

1. Preheat oven to 375º.
2. In a medium bowl, beat butter and Splenda Keto Sweetener together. Mixture will first separate, and then come together in small balls. Add egg and vanilla, and continue to beat until incorporated. Add both flours, and beat until mixture comes together into large balls. At this point, bring the dough together with your hands, and shape dough into 2 disks. Wrap each in parchment paper and freeze for 30 minutes.
3. Remove disks, and roll each out onto a surface dusted with coconut flour. Sprinkle some coconut flour on the rolling pin as well to prevent sticking. Roll each dish to ⅓ inch thickness. Cut out cookies to desired shapes, and carefully place each cookie onto a baking sheet covered with parchment paper or a silicone baking mat.
4. Bake cookies for 9-10 minutes, until edges are golden brown. Remove and let cool completely. (Cookies that have been cooled completely should hold together just fine!)

To make the icing:

1. In a bowl, combine sweetener, extracts, and 4 tablespoons water. If needed add a little more water to thin the icing out.
2. Add any colouring desired to the white icing. Spread icing on cookies that have been completely cooled to room temp. Icing will slightly harden, but still be soft enough to enjoy. Store iced cookies in an airtight container. Iced cookies will keep for 2-3 days.