SNOWBALL COOKIES

INGREDIENTS

• 1/2 cup Kerry Gold butter (1 stick), softened 1/3 cup Swerve Confectioners
• 1-2/3 cup almond flour
• 1/4 tsp. Pink Himalayan salt 1 tsp. pure vanilla 1/2 cup pecans, finely chopped

For Rolling Cookies: 1/2 cup Swerve Confectioners

INSTRUCTIONS

1. Line a cookie sheet with parchment paper.
2. In a large bowl, beat the butter and Swerve until fluffy. Add almond flour, salt, vanilla and pecans, mixing with a spatula.
3. Using hands, squeeze ingredients together to form a dough. If dough is too wet, add more almond flour, 1 Tbsp at a time.
4. Roll 1 Tbsp of dough with hands to form a ball. Recipe makes 12 cookies.
5. Place dough balls on the cookie sheet and refrigerate for 30 minutes (must do this!).
6. Preheat oven to 325˚F. Bake cookies for 18-22 minutes or until slightly golden brown.
7. Cool on pan 10 minutes, then another 15 minutes on a cooling rack.
8. Add Swerve Confectioners to a small bowl and roll lukewarm cookies until coated and place back on the rack until completely cool.