Raspberry Linzer Snowflake Cookies
Cookies are a tradition in my family! During Christmas, all of the ladies in my family get together and we make all of the dishes together. It’s the best bonding experience and I’m super excited to share one of our favorites, a low carb take on the traditional raspberry filled cookies!
These cookies are pillowy, have the perfect amount of raspberry filling and are dusted with confectioners sugar to bring it over the top.
Servings: 12
Ingredients:
Dough –
1 ¼ cup almond flour
1 large egg
1 tsp vanilla extract
¼ cup butter, softened
⅓ cup Truvia Sweet Complete All Purpose Granulated Sweetener
Dash of salt
Raspberry Jam –
2 cups frozen raspberries
1 tbsp lemon juice
Powdered “Sugar” Dusting -
Directions:
Preheat the oven to 325F and line the baking sheet with parchment paper.
Mix the almond flour, Truvia Sweet Complete All Purpose Granulated Sweetener, and salt.
Cut the softened butter into chunks and add to the flour mixture until it resembles coarse crumbs.
Add the egg and vanilla and process until the dough clumps together in one big ball.
Roll out the dough into ¼ inch thick and using a cookie cutter, cut your cookies into snowflake shapes
Refrigerate for 30 minutes to let the dough set.
Remove your dough from the fridge and using a rolling pin, roll your dough to ¼” thick.
Add your cut cookies onto your baking sheet, making sure that they’re about an inch a part.
Bake the cookies for about 18 to 20 minutes, until they are just golden brown around the edges.
In the meantime, make your raspberry sauce in a saucepan. Add your raspberries, confectioners sweetener and lemon juice. Cook for about 4-5 minutes on a medium heat.
Strain until your raspberry jam until there are no seeds or clumps.
Fill your cookies with your raspberry jam and dust with Truvia Sweet Complete Confectioners Sweetener!
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