Shortbread Cookies ~ THM, Low Carb, Gluten Free

First let me say this, I am in love with the new THM baking blend.  It is so versatile that its unreal!  It was a little splurge for me to buy it when I did, so I have been very picky as to what I use it for.   By far it has been the best thing for this gluten free mom!

A few days ago, I made a crust using the THM baking blend for a no bake cheesecake.  I feel in love with the crust.

(Who doesn’t love pie crust?!?)

The pie crust kind of tasted like a shortbread cookie to me.  I wanted to recreate all that yumminess in cookie form. 

This recipe is so simple to make.  It takes just a minute or two to mix together in a food processor.  If you don’t own one, no problem!  Just let your butter soften and mix! The best part of this recipe is it only uses 4 ingredients… THM baking blend, THM sweet blend, butter, and vanilla.  After its mixed, just roll and let chill in the fridge for two hours.  Cut and bake.   

* Just a reminder, the THM sweet blend is very sweet.  If you are using your own homemade blend, then you might need to taste the dough and add more if it needs it. *

For a Trim Healthy Mama, these are an S cookie. 

I am sure your whole family will enjoy these simple cookies. 

Enjoy!

Shortbread Cookies~ THM, Low Carb, Gluten Free

2 cups THM Baking blend

2 sticks butter (cold)

3 Tablespoons THM sweet blend

2 teaspoons vanilla

Combine all ingredients into your food processor.  Mix until its all combined.  Remove and place on wax paper.  Roll it to form a long tube.  Wrap, and place in fridge for two hours or longer to chill.  After it has chilled, cut slices about a fourth of an inch. (it doesn’t have to be perfect)  Bake on a lined cookie sheet with parchment paper at 350 for 12 minutes or until golden brown.  Allow to completely cool before removing them from the parchment paper.