Ingredients:

  • 1 cup (225g) Grass-fed unsalted butter, softened
  • 0.5 cup (100g) Granulated Monk Fruit sweetener
  • 1 large Egg yolk, room temperature
  • 1 tsp Pure almond extract
  • 2 cups (250g) All-purpose flour
  • 0.25 tsp Fine sea salt
  • 0.5 tsp Ground cardamom

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, cream the grass-fed butter and monk fruit sweetener for exactly 3 minutes using an electric hand mixer until pale and fluffy.
  2. Add the egg yolk and almond extract to the butter mixture, beating until just combined.
  3. Sift the all-purpose flour, sea salt, and ground cardamom directly into the wet ingredients. Use a spatula to fold the dough until no flour streaks remain and the dough is pliable but not sticky.
  4. Roll the dough into 1-inch balls. If making jam-filled cookies, use your thumb to create a small well in the center and fill with a half-teaspoon of raspberry jam.
  5. Place cookies on a micro-perforated baking mat or parchment paper and bake for 12 minutes until the edges are a light mahogany color.