Makes 6 Dozen Cookies (approximately)
1 cup (2 sticks) unsalted butter, softened
1/2 cup Sugar In The Raw®
1/2 cup Stevia In The Raw® Bakers Bag
2 ½ teaspoons pure vanilla extract
1/2 teaspoon salt
1/4 cup almond meal
2 ½ cups All-purpose flour, sifted (sift before measuring)
Preheat oven to 375°F.
Combine butter, Sugar In The Raw® and Stevia In The Raw® in large bowl. Beat using electric mixer on high speed until light and fluffy. Beat in egg, vanilla and salt. Combine almond meal with sifted flour. Spoon flour mixture into egg mixture until well blended.
Pack dough into cookie press. Add the selected design plate and close cookie press. Press dough onto ungreased cookie sheet about 1 inch apart.
Bake at 375°F about 10-12 minutes. Remove from oven; cool on cookie sheet for 1-2 minutes before transferring to cooling rack. Add colored sprinkles for decoration.
Store up to 4 days in airtight container.
Note: You can recrisp cookies by returning them to a warm 300°F oven for a few minutes.