Low Carb Cranberry Orange Shortbread

Ingredients

• 1/2 cup butter, softened
• Sweetener equivalent to 1/2 cup sugar
• 1 3/4 cup almond flour
• 2 tbsp coconut flour
• 2 tsp grated orange zest
• 1/2 tsp vanilla extract
• 1/2 tsp orange extract
• 1/4 tsp salt
• 1/4 cup sugar-free dried cranberries, finely chopped

Instructions

1. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, orange zest, vanilla extract, orange extract, and salt until well combined. Stir in the chopped cranberries.
2. Divide the dough between two sheets of waxed paper and roll the two section into logs about 1 1/2 inches in diameter. Wrap tightly in the waxed paper and freeze at least one hour.
3. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper or silicone liners. Using a sharp knife, slice the dough into 1/4 inch slices. Place on the prepared baking sheets.
4. Bake 5 minutes, then remove from the oven and use a flat bottomed glass to press down slightly to flatten. Bake another 10 to 13 minutes, until golden brown.