DAY 12: Sugar-Free Orange Shortbread
These are my favorite sugar-free cookie. The shortbread cookie is soft and delicate, and not overly sweet. Drizzling the orange cookies with sugar-free dark chocolate combines two of my favorite flavors.
Sugar-Free Orange Shortbread Cookies
1 cup unsalted butter, softened
4 oz cream cheese, softened
¾ cup powdered low carb sweetener (monkfruit/erythritol blend)
1 tsp orange zest
1 tsp vanilla extract
½ tsp orange extract
2 cups almond flour
½ cup coconut flour
2 tsp xanthan gum
½ tsp salt
4 oz sugar-free chocolate
1 tsp coconut oil
In a large mixing bowl, beat together the butter, cream cheese, and sweetener until light and fluffy. Beat in egg, orange zest, vanilla and orange extracts. In a small bowl, stir together almond flour, coconut flour, xanthan gum, and salt. Add to mixing bowl and beat until smooth.
Chill dough for 2 hours. On a large piece of plastic wrap, form dough into a log and wrap in plastic wrap. Chill for an additional 1-2 hours (or longer) until very firm.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
Cut dough into ¼-inch slices and place on prepared baking sheets. Bake for 9-11 minutes. Cool 2-3 minutes on baking sheet before removing to a wire rack to cool completely.
While cookies cool, heat chocolate and coconut oil in the microwave in 30-second increments, until melted and smooth. Drizzle tops of cookies with melted chocolate. Let cool until chocolate hardens.
Makes about 40 sliced cookies.