Easy Shortbread Cookies
6 tbsp butter, salted
2 cups almond flour, fine
1/3 cup Swerve, confectioners style sugar substitute
1 tbsp freshly grated lemon zest
2 tbsp Swerve, granulated style sugar substitute (optional)
Preheat oven to 350*. Melt butter in microwave safe bowl in 30 second increments until melted. Set aside melted butter. Sift together almond flour and your confectioners style sugar substitute. Add in lemon zest and melted butter. With a fork mix all ingredients together. Press dough into a lined 11x14 rimmed cookie sheet. You want the dough to be about ½” thick. Sprinkle with granulated Swerve if desired.
Bake for 15 minutes. Check that the edges are slightly browned. Remove from oven and let cool enough to cut into 2”x2” squares or use a round cookie cutter to get the classic shortbread cookie shape.
Let fully cool and the place in an airtight container to retain crispness.