LOW FAT SUGAR FREE COOKIES RECIPES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• Preheat oven to 350 degrees.
• In a stand mixer combine butter, Swerve or powdered stevia, vanilla extract, vanilla stevia.
• Beat on medium speed for 3 minutes.
• Beat in eggs until well blended.
• Whisk together flour, baking soda, baking powder and salt.
• Reduce mixer speed to low and gradually add flour.
• Using a tablespoon, roll into balls, flatten and bake 10 minutes on a parchment lined baking sheet.
• To make cut out shapes spread dough between two pieces of plastic wrap, roll to 1/4 inch thickness and use cookie cutters to shape.
• Bake on parchment lined baking sheet for 10 minutes.
• Makes about 48 cookies.
• Once cooled add my Sugar-Free Buttercream frosting!