Preheat the oven to 350 degrees F. Lightly grease two baking sheets.
Beat together the butter and Zero until combined. (The Zero may stay in crystalline form for a while, but don't worry, it melts beautifully.)
Add the sifted flour and salt and work together to form a crumbly dough, then knead lightly for a few moments to bring it all together. (Be careful not to overwork the dough.)
Dust a rolling pin lightly with flour. Roll the dough out to a thickness of about 3/8 inch.
Using a small cookie cutter, cut 24 cookies, rerolling the trimmings as you go. Place the cookies on the baking sheets with enough room for them to spread just a bit.
Sprinkle the cookies with extra Zero and bake for 12 - 15 minutes until pale golden brown. Cool the cookies for a few minutes, then transfer them to wire racks to cool completely.
Yield: 24 cookies, depending on the size of the cookie cutter, of course!
Sugar Club note: For a more opulent sweeter shortbread try adding 1 teaspoon of Wholesome Sweeteners Organic Blue Agave nectar (also low glycemic) to the Zero/butter mixture. It brightens taste and adds additional sweetness. |