Lo-carb Shortbread cookies (Keto-friendly)

100 g (~1 cup) Almond Flour, blanched, Kirkland
100 g (~1 cup) KETO 1.0 Bread & Bun Mix
0.5 tsp Sea Salt, Fine
1 stick (~.5 cup) Butter, salted
50 g (.5 cup) Erythritol Sweetener, Powdered ("Swerve")
25 g (2 tbsp) Erythritol & Monks Fruit Sweetener (0 Net Carbs)
.5 cup chopped Pistachios
2 tbsp Chia Raspberry Jam, "Healthy Crunch" (15mL)

1. If time is an issue, you can skip freezing the butter, or even use room temperature butter, but the texture is best with cold or frozen butter. If you use room temp butter, then be sure to use a fork to mix it in, not a spoon, etc.
2. You can press the cookies flat with a small glass, dipping the bottom in sweetener between cookies to avoid sticking.
3. The recipe works well with chopped pecans as well.

Freeze 1 stick of salted butter, and chill your mixing bowl.
In a chilled mixing bowl thoroughly mix dry ingredients.
Shred frozen butter OR cut cold butter into small cubes and mix into dry ingredients with a large fork or pastry cutter.
Once butter is well integrated (dough will be crumbly!) sprinkle vanilla extract over dough, and mix in chopped pistachios.
Once well mixed, press dough into a ball and chill for at least 30 minutes.
Preheat oven to 350 F, and line cookie sheets with parchment paper or silicone baking mats.
Using a "Tsp Cookie-scoop" (or a teaspoon!) scoop dough onto cookie sheets.
Press dough-balls to about 1/4" thickness, then make a small depression in the middle.
Place a small dollop (1/8-1/4 tsp) of jam in the middle of the cookie.
Bake for 13-15 minutes, or until the edges just begin to brown.
Rotate sheets 180 degrees, and switch from top-to-bottom halfway through baking (~7 minutes)
Let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Serving Size: Approximately 30 cookies