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.
You will make 6-8 at a time if making very large cookies.
Prepare un-greased pan with parchment paper or silpat.
Stick cookies in freezer for about 20 minutes on the baking pan.
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.