Mix together all ingredients except Royal Icing ingredients. Gather dough together and shape in a large disk. Wrap in plastic wrap and refrigerate at least 30 min.
Preheat oven to 300 degrees. Line baking sheet with silicone mat or parchment paper.
Cut 2 more parchment paper pieces. Remove dough from refrigerator, unwrap and place between 2 sheets of parchment paper.
With a rolling pin, roll dough until about 1/2 inch thick. Using your favorite cookie cutters, cut out desired shapes. Gently lift cutouts off parchment and place on prepared baking sheet.
Cut out as many cookies as you can and then reroll the scraps and continue to cut out shapes until all the dough is used.
Bake about 10-15 minutes. Keep an eye on these as they get close to done they will start to brown very quickly.
Remove from oven and transfer to a cooling rack and cool completely.
Prepare the Royal Icing. Place the powdered sweetener in a medium mixing bowl and add the cream of tarter. Mix to combine. Add the egg whtie and whisk or mix with a mixer until well combined and glossy. If too thick, add 1/2 teaspoon of water at a time to reach desired consistency.
At this point, you can leave the frosting white or divide it into smaller bowls and color using food coloring.
To use: Place frosting in squeeze bottles fitted with a pointed tip or place in a piping bag.
Decorate Cookies using Royal Icing and your favorite Sugar Free candies.
Net Carbs depend on the size of cookie cutters used and the number of cookies you get from the batch of dough. The entire recipe is 12 Net Carbs.
Mix together all ingredients except Royal Icing ingredients. Gather dough together and shape in a large disk. Wrap in plastic wrap and refrigerate at least 30 min.
Preheat oven to 300 degrees. Line baking sheet with silicone mat or parchment paper.
Cut 2 more parchment paper pieces. Remove dough from refrigerator, unwrap and place between 2 sheets of parchment paper.
With a rolling pin, roll dough until about 1/2 inch thick. Using your favorite cookie cutters, cut out desired shapes. Gently lift cutouts off parchment and place on prepared baking sheet.
Cut out as many cookies as you can and then reroll the scraps and continue to cut out shapes until all the dough is used.
Bake about 10-15 minutes. Keep an eye on these as they get close to done they will start to brown very quickly.
Remove from oven and transfer to a cooling rack and cool completely.
Prepare the Royal Icing. Place the powdered sweetener in a medium mixing bowl and add the cream of tarter. Mix to combine. Add the egg whtie and whisk or mix with a mixer until well combined and glossy. If too thick, add 1/2 teaspoon of water at a time to reach desired consistency.
At this point, you can leave the frosting white or divide it into smaller bowls and color using food coloring.
To use: Place frosting in squeeze bottles fitted with a pointed tip or place in a piping bag.
Decorate Cookies using Royal Icing and your favorite Sugar Free candies.
Recipe Note
Net Carbs depend on the size of cookie cutters used and the number of cookies you get from the batch of dough. The entire recipe is 12 Net Carbs.
