Low Carb Power

Sugar-Free Window Cookies

Ingredients

  • ¼ cup unsalted butter
  • ¼ cup palm shortening
  • ⅓ cup erythritol
  • 2 Tbsp xylitol
  • 1 pinch pure powdered stevia
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 2 cups almond flour
  • 1 cup pecan or walnut flour
  • 2 Tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp instant coffee
  • ⅓ tsp nutmeg
  • 15 assorted sugar-free hard candies (starlight mints, caramels, chocolate chips), crushed

Instructions

  1. In a stand mixer, cream together the butter, shortening, erythritol, xylitol, and stevia until light and fluffy; about 2 minutes.
  2. Add the egg and blend until fully incorporated. Add the vanilla and lemon zest; blend to combine.
  3. To a small bowl add the almond flour, pecan flour, coconut flour, baking soda, salt, and spices; whisk to combine.
  4. Add the flour mixture to the creamed butter and eggs. Beat until incorporated; about 30 seconds.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out between parchment or wax paper to about ¼-inch thickness and use cookie cutters that are about 2-3 inches in diameter of your choice. Cut out the center with a smaller cookie cutter and add scraps to the dough to be rolled out or leave and bake as smaller cookies. While cookies are chilling, put the candies into a plastic bag and use a rolling pin to crush them. If using different colors/flavors of candy do each separately. You will need about ⅓ of a piece of candy to fill the cutouts of each cookie.
  6. Preheat oven to 350°F. Line a sheet pan with parchment paper or use a silicon mat. Place cutout cookies about 1 inch apart and bake for 5 minutes, remove from oven and add crushed candy to cutout centers, put back in the oven and cook another 5-8 minutes until the candy has melted and the cookies are just beginning to brown on the edges. When done allow them to sit on the cookie sheet for 5-10 minutes to allow the candy to harden then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator. Makes about forty-four 2-inch cookies. 1 cookie is one serving.