Easy Butter Cookies
From the time I was very young, I knew a holiday was approaching whenever the house began to smell like cookies. My mother had a few favorite recipes, and she made them in almost industrial-sized batches: Turkish delight cookies, wine cookies, walnut tartlets, butter cookies, filled walnut-shaped cookies, and spritz cookies. Her favorite changed from year to year, but the feeling of celebration was literally baked in the oven. So even though I’ve had to eliminate some of the ingredients used in my mother’s traditional treats, this year I decided to gather recipes for several kinds of cookies. Here’s a very simple almond flour cookie recipe. In the recipe below, I also use 50 grams of coconut flour, which makes the cookies a little firmer because coconut flour absorbs a great deal of moisture. You can replace it with carob flour or cocoa powder, or simply add more almond flour. You could also add a tablespoon of poppy seeds. The walnuts can be replaced with hazelnuts or almonds. The chocolate chips can be substituted with finely chopped dried fruit, such as apricots or prunes. This is how very ordinary cookies can easily be transformed into something special, with a distinctive flavor and aroma. For now, I’ll stick with the basic version.
- 100 g Almond Flour
- 50 g Coconut Flour
- 0.5 tsp baking soda
- 2 tbsp Erythritol or Allulose
- 1 tsp apple cider vinegar
- 1 pcs Egg
- 100 g Cow Butter
- 30 g Sugar-Free Dark Chocolate
- 20 g Walnuts
- In a bowl, mix the two types of flour, sweetener, baking soda, butter, and egg, and knead into a dough.
- Add the chocolate and walnuts.
- Place the dough in plastic wrap and shape it into a log (salami shape).
- Place the shaped log in the freezer for half an hour.
- Slice into 30 cookies.
- Arrange the cookies on a baking tray and bake in a preheated oven at 325°F (160°C) for 10-12 minutes.
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