Keto Cranberry Shortbread Cookies Recipe

DIRECTIONS

1. In a small saucepan over medium heat, bring the cranberries, 1 tablespoon water, and 2 tablespoons Truvia to a simmer. Cook until the cranberries pop, about 10 minutes from fresh, or 15 minutes from frozen. Set aside to cool.
2. In the bowl of a stand mixer, cream together room temperature butter and 1/3 cup Truvia until lightened and fluffy. Add vanilla extract, almond extract, and cooled cranberry mixture mixing until well combined. Add sifted almond flour and xanthan gum, mixing on low until just combined. Create a 6-inch-long log of the dough on a sheet of parchment paper or plastic wrap and chill in the refrigerator for at least 4 hours, until very solid. These cookies will spread significantly if they are not chilled adequately.
3. Heat the oven to 350° and prepare a baking sheet with parchment paper. Cut the cold dough into 12, ½-inch thick rounds and place on baking sheet cut side down. Bake for 11-13 minutes, until bottom edges are golden brown. Watch closely in the last few minutes to ensure the cookies don’t burn. Cool on the baking sheet for 5 minutes, then gently place on a cooling rack and cool completely, about 30 minutes. These cookies will be very crumbly until completely cooled.
4. While the cookies cool, in a small bowl, use a fork to combine the confectioners erythritol and water to form a paste. Dip (or drizzle) cooled cookies in the icing, applying about 4 grams icing per cookie. Sprinkle the icing with orange zest and allow the icing to set. One iced cookie is one serving. Store in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.