These cookies don't have to be a guilty pleasure!
Ingredients
- unsalted butter: 0.5 cup (softened)
- Pyure Organic All Purpose Stevia Blend: 0.25 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- ¼ cups all-purpose flour: 1 piece
- baking powder: 0.5 tsp
- salt: 0.25 tsp
- cornstarch: 0.5 cup
- Pyure Organic All Purpose Stevia Blend: 3 Tbsp
- unsalted butter: 2 Tbsp (softened)
- milk: 0.25 cup (or as needed)
- vanilla extract: 1 tsp
- drop food coloring: 1 piece
Metric Conversion
Stages of cooking
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Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
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Beat in egg until well blended. Beat in vanilla.
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Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
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Wrap dough in plastic wrap and refrigerate for 30 minutes.
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Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
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Using desired cookie cutter, cut out desired shapes.
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Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
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Glaze cookies with Pyure Sugar Free Cookie Icing.
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Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
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Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
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If adding food coloring, add a drop at a time until desired color is reached.
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Refrigerate icing for 10 minutes until set.
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Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.
