Coconut Flour Shortbread Cookies

Ingredients:

1 cup Coconut Flour
1 cup Powdered Sugar
1 cup unsalted Butter
1 tsp Vanilla extract
1-2 Tbsp Milk (Optional)

Directions:

Mix softened butter with coconut flour, vanilla and half the powdered sugar.

Mix until combined. Taste and add more sugar if required.

Add milk as needed to help the dough come together.

Wrap the dough in plastic wrap and chill in the fridge for 45-60 minutes. If you are in a hurry, you can chill in the freezer for 20-30 minutes too.

You can either shape the cookie dough as a log before chilling or as a ball of dough.

After 60 minutes, unwrap the dough and knead it until about 6-8 mm thickness. Don’t make it too thin. Cut out cookies using a cookie cutter and lay on a baking tray in a single layer.

If you chilled the cookie dough as a log, you can slice the cookies and lay them on a baking tray.

Preheat the oven to 350 degrees F.

Bake the cookies for 12-14 minutes or until golden brown on the edges.

Servings: 12 (2 cookies)

Nutritional Information: Calories: 181, Fat: 15.6g, Carbohydrates: 10.7g, Fiber: 0.4g, Protein: 0.4g