Low-Carb Shortbread Cookies
Made with Petley Grain Low-Carb All-Purpose Flour
Ingredients
- 3/4 cup unsalted butter, softened
- 4 cups Petley Grain Low-Carb All-Purpose Flour
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk (plus more as needed for doughy consistency)
Step-by-Step Instructions
- 1
Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together until smooth and creamy. Tip: be careful not to over-whip.
- 2
Add vanilla
Mix in the vanilla extract until evenly incorporated.
- 3
Incorporate the flour
Gradually mix in the Petley Grain Low-Carb All-Purpose Flour. Don't worry if the mixture starts out crumbly — keep blending!
- 4
Adjust the dough
Add the milk (4 tablespoons or more if needed) until the dough reaches a pliable, play-doh-like consistency.
- 5
Press and shape
Press the dough into your cookie press or decorative molds. Note: keep the dough from getting overly soft so your baked designs stay sharp.
- 6
Bake
Arrange the cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) until the edges are just lightly golden and the cookies are set.
- 7
Cool
Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Let them cool completely before storing.
Nutrition
Estimated per cookie, based on 36 small cookies
- Calories
- 115
- Total fat
- 7 g
- Saturated fat
- 3 g
- Total carbohydrate
- 9 g
- Dietary fiber
- 2 g
- Net carbs
- 7 g
- Total sugars
- 4 g
- Protein
- 2 g
- Sodium
- 25 mg
Estimates calculated from the Petley Grain Low-Carb All-Purpose Flour panel (1/4 cup / 30 g: 140 cal, 8 g fat, 10 g carb, 3 g fiber, 5 g protein) plus the remaining recipe ingredients. Actual values vary with cookie size and brands used.
- Yield
- ~36 small cookies
- Prep time
- 40 minutes
- Oven
- 350°F / 175°C