Candida Diet Friendly Classic Shortbread Cookies

Total time1 hr

Prep time15 min

Cook time30 min

Candida Diet Friendly Classic Shortbread Cookies

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

1 cup (2 sticks) unsalted butter, softened to room temperature
½ cup powdered sugar, sifted
Lakanto Sweetener Powdered - 16 Oz Now Foods Organic Confectioner's Erythritol - 1 lb Powder Sweetleaf Better Than Sugar Powdered Stevia Swerve Organic Blend Confectioners Whole Earth Powdered Erythritol Blend
See all
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp fine salt
1 tsp vanilla extract (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Lightly butter a 9×13-inch baking pan, then line it with parchment paper, leaving an overhang on the two long sides.
2
Beat the softened butter and sifted powdered sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!