• Mix all dry ingredients except erythritol. Set aside
• Cream butter with erythritol.
• Add eggs.
• Add Vanilla and Almond Extract.
• Add dry ingredients to this mix.

To Make Cookies:

• Preheat oven at 350 degrees F. bake or 325 degrees Convection.
• Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
• Measure out 12 cookies in balls. Each cookies is approximately 50 grams.
• Bake 6-8 at a time if making very large cookies.
• Bake on un-greased pan with parchment paper or silpat.
• Stick cookies in freezer for about 20 minutes.
• Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
• Leave the cookies on the sheet untouched for at least twenty minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
• Allow to COMPLETELY COOL, before topping with glaze or buttercream.
• Store in cookie tins or plastic containers.
• You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.

Buttercream

• Make sure butter is soft no colder than 68 degrees F. Beat until smooth.
• Add in sifted confectioner's sweetener.
• If you want to color, add just a drop at a time.
• Spread frosting on cookies, as desired.

Chocolate Ganache

• You can top with chocolate ganache if desired.