|
Preheat oven to 350F. Line 2 cookie sheets with parchment
paper. Prepare a rolling area with two additional sheets of
parchment paper for that, and have your cookie cutter(s) handy.
Place butter/oil in a large mixing bowl and whip it with a mixer
until it’s creamy. Add sweetener, vanilla, and salt and mix once
again to combine. Add in flour and use a wooden spoon to mix.
Then get in there with your hands and mix everything together
by working the dough until you can shape it into a ball {note- as
depending on the flour mix you use there may be a slight
variance, know that the consistency of the dough should not be
sticky but should press together when pinched — be sure to
knead it really well first for some time — if it’s a little sticky, add
a little more flour (try 1-2 tbsp); if it’s a little dry add a little
more sweetener (try 1 tbsp)}. Shape the dough into 2 balls and
then flatten each into a disk. Freeze for a few minutes if too
fluid.
|
|
Roll out one of the dough balls between two sheets of parchment
paper to ¼” thickness {or thinner or thicker depending on how
you want your cookies to turn out}. Use a cookie cutter to cut out
the cookies. Carefully transfer to a prepared cookie sheets,
spacing them ½” apart {they won’t spread as they bake}. Gather
up any dough scraps and repeat until all dough is used up.
Repeat the process with the second dough ball.
Bake in a pre-heated oven for approximately 10 minutes, until
the edges just begin to become golden. Remove from oven and
place on a cooling rack. {Note- cookies will harden a little within
minutes of cooling, so don’t overbake}. Allow the cookies to cool
for 10 minutes and enjoy!
|
