Wedding Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 cups almond meal2 T arrowroot flour3 T Swerve1/4 cup butter1 tsp. vanilla extract1/4 tsp. salt1/3 cup pecan pieces, toasted3 T Swerve, confectioner's style
Place almond meal, arrowroot flour, 3 T Swerve, 1/4 cup butter, 1 tsp. vanilla extract, salt, and pecans in the bowl of a heavy duty mixer. Mix until well combined. Mixture will be crumbly, but should hold together in a ball.
Cover dough with plastic wrap. Place the dough into the refrigerator for 20 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Roll dough into 1" balls. Place on parchment paper lined sheet.
Bake for 18 to 20 minutes or until golden brown.
Allow cookies to cool about 5 minutes. Roll each in powdered sugar. Repeat, rolling each cookie a second time.
Cool cookies completely before storing.
Net Carbs: 5.8
Serving Size: 1/6 of cookies
Cover dough with plastic wrap. Place the dough into the refrigerator for 20 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Roll dough into 1" balls. Place on parchment paper lined sheet.
Bake for 18 to 20 minutes or until golden brown.
Allow cookies to cool about 5 minutes. Roll each in powdered sugar. Repeat, rolling each cookie a second time.
Cool cookies completely before storing.
Net Carbs: 5.8
Serving Size: 1/6 of cookies
Nutritional Info Amount Per Serving
- Calories: 286.5
- Total Fat: 26.5 g
- Cholesterol: 20.7 mg
- Sodium: 153.0 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 3.7 g
- Protein: 6.7 g
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