Peanut Butter Shortbread Cookies
1 gram of sugar per cookie 15 servings
1-1/2 Tbsp. SweetLeaf® Organic Stevia Sweetener 1/2 cup butter
1/2 cup peanut butter 2 eggs
1 tsp. vanilla extract
1 cup all-purpose flour
Using the paddle attachment of your stand mixer, cream together butter, peanut butter, and SweetLeaf® until smooth. Add eggs one at a time, until fully incorporated. Mix in vanilla extract. Add flour and mix on slow until combined. With a 1-oz. scoop, portion out dough and place on a tray. Refrigerate for 4-6 hours or overnight. Preheat oven to 325°F. Transfer refrigerated cookies onto a prepared baking sheet, leaving about an inch between each cookie in all directions. Press down on the cookies with a fork to flatten and achieve a crisscross pattern. Bake for 8-12 minutes.