Soft And Chewy Keto “Sugar” Cookies

• 1/2 cup unsalted butter softened
• 3 ounces full fat cream cheese
• 1 1/2 cups erythritol
• 1 eggs
• 1 teaspoon vanilla extract
• 3 cups super-fine almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
2. Place the softened butter, cream cheese, and erythritol in a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream together the ingredients on medium speed for 1 minute, or until combined.
3. Add the egg and vanilla and continue to beat for 30 seconds to one minute, until light and fluffy.
4. Turn the mixer to low and add the almond flour, baking soda, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.
5. Form the cookie dough into 24 balls and place on the lined baking sheets.
6. Preheat the oven to 350u0b0 F.
7. While the oven preheats, place the baking trays in the freezer to freeze for at least 10-15 minutes.
8. Once the oven is preheated and the cookie dough has been in the freezer for 10-15 minutes, transfer the baking sheets directly from the freezer to the oven.
9. Bake the cookies for 12-13 minutes, until they're just slightly golden brown on the edges and puffy on top. The cookies may seem underbaked but will firm up once cool.
10. Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely.

butter, cream cheese, erythritol, eggs, vanilla, super, baking soda, salt

Taken from www.yummly.com/recipe/Soft-and-Chewy-Keto-Sugar-Cookies-9029522 (may not work)