LowCarb Almond Cinnamon Butter Cookies GuiltFree Kisses

Instructions:

1. If using almond meal, pulse it in a food processor until finely ground.
2. In a large bowl, cream the softened butter and erythritol until light and fluffy.
3. Beat in the egg yolk, heavy cream, and vanilla extract until well combined.
4. In a separate bowl, whisk together the almond flour, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
7. Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.
8. Option 1: Roll out the dough to ¼ inch thickness and use cookie cutters. Option 2: Roll the dough into 1-inch balls.
9. If desired, mix erythritol and cinnamon in a small bowl. Roll the cookie balls or lightly press the cut-out cookies into the mixture.
10. Place the cookies on the prepared baking sheets, leaving space between them. Bake for 12-15 minutes, or until lightly golden around the edges.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.