Spelt flour was such a pleasant surprise. It tastes almost like wheat flour with a nutty flavor, which enhances the taste of these cookies. They are similar to shortbread biscuits, only lower in fat and sugar-free, which makes them diabetic friendly.
- 2 cups (450 ml) spelt flour (I used whole spelt flour)
- 2 1/2 tsp baking powder
- a pinch of salt
- 1 cup powdered sugar substitute
- 113 g (1 stick) butter softened
- 2 1/2 tsp vanilla extract
- 4 oz (113 g) low-fat cream cheese, softened
- zest of 1/2 lemon optional
Combine flour, baking powder and salt in a medium bowl.
In a mixing bowl, blend butter, vanilla, lemon zest and cream cheese until soft and fluffy.
Add powdered sugar and flour and mix until dough forms a ball.
Roll your cookie dough into a tube, wrap in wax paper or plastic wrap, and put in fridge for 30 minutes.
Take the dough out of the fridge, slice it up in even pieces. Put the individual cookie discs onto a baking sheet lined with parchment paper. Bake in 350 preheated oven for 7 – 10 minutes, or until bottom edges are slightly golden.