1/2teaspoonvanilla extractor your favorite flavor and a drop of food coloring if desired
Instructions
In a food processor, process butter and sweetener until it's creamy and well blended.
Add in egg and vanilla, almond flour, baking powder, salt and pulse to blend completely.
If the dough is really wet/sticky add a tablespoon more of almond flour at a time until it's workable.
I found that 2 cups of almond flour was plenty.
The dough will pull away from the sided of the food processor, remove dough and roll it into a ball.
Then roll it out in between wax paper sheets to 1/4 " thick. I use two wood dowels to be sure my cookies are even.
Bake cookies on parchment lined baking sheets at 325° for 9-10 minutes just until the edges start to turn golden (not dark brown) remove cookie tray from oven and allow cookies to cool completely on baking sheet. They will continue to cook and firm up.
Icing
Whip the cream cheese and butter along with sweetener until smooth, if you have any lumps, press it through a fine sieve before applying to cookies.
Using an offset spatula spread icing over cookies and dust with cinnamon or sprinkles if desired (yes sprinkles are full of sugar, I just couldn't help myself they are so colorful! You could top them with crushed nuts, cocoa powder, unsweetened coconut for a fun topping.
Notes
For CHOCOLATE Cookies, reduce the almond flour by 2 tablespoons and add 2 tablespoons to 1/4 cup dutch process cocoa.