Low-Carb Shortbread Cookies
Made with Petley Grain Low-Carb All-Purpose Flour
Ingredients
- 1 cup unsalted butter, softened
- 5 1/3 cups Petley Grain Low-Carb All-Purpose Flour
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 tablespoons milk, plus more as needed
Directions
- 1
Cream the butter and sugar
Beat the softened butter and sugar until smooth and creamy. Do not over-whip.
- 2
Add vanilla
Mix in the vanilla extract until evenly incorporated.
- 3
Add the flour
Gradually mix in the Petley Grain Low-Carb All-Purpose Flour. The mixture will become crumbly as the flour is incorporated.
- 4
Adjust the dough
Add 4 tablespoons or more milk as needed for a play-doh-like consistency.
- 5
Press and shape
Press the dough into a cookie press, mold, or use as desired. For sharp designs, avoid making the dough overly soft.
- 6
Bake
Place 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 cookies cool on the baking sheet for several minutes before transferring to a rack. Allow them to cool completely before storing.
Nutrition
Estimated per cookie, based on 36 small cookies
- Calories
- 154
- Total fat
- 10 g
- Saturated fat
- 4 g
- Total carbohydrate
- 12 g
- Dietary fiber
- 2 g
- Net carbs
- 10 g
- Total sugars
- 6 g
- Protein
- 3 g
- Sodium
- 35 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
- Varies with cookie size
- Oven
- 350°F / 175°C