Ingredients:

  • 1 cup (227g) Unsalted Butter, cold and cubed
  • ½ cup (100g) Granulated Sugar or Maple Sugar
  • ¼ cup (48g) Powdered Monk Fruit Sweetener
  • 1 Large Egg, cold
  • 1 ½ tsp Vanilla Bean Paste
  • ½ tsp Almond Extract
  • 3 cups (375g) All-Purpose Flour
  • 2 tbsp (16g) Cornstarch
  • ¾ tsp Sea Salt
  • 3 tbsp Meringue Powder
  • 4 cups (480g) Powdered Monk Fruit Sweetener for icing
  • 7 tbsp Warm Water
  • Natural food coloring

Instructions:

  1. Cream the cold, cubed butter with 100g granulated sugar and 48g powdered monk fruit in a stand mixer on medium-high for 3 minutes until pale and aerated.
  2. Add the cold egg, vanilla bean paste, and almond extract. Mix until just combined, noting that a slightly curdled appearance is normal due to temperature.
  3. Whisk together the flour, cornstarch, and sea salt. Gradually add to the mixer on low speed, stopping as soon as the dough pulls away from the bowl sides.
  4. Roll the dough between two sheets of parchment paper to 1/4-inch thickness. Use halloween cookie cutters to shape the cookies.
  5. Bake at 350°F (175°C) for 10–12 minutes until surfaces are matte and edges are set but not browned.
  6. To prepare the royal icing: Whisk meringue powder and water until frothy in a medium bowl. Gradually beat in 480g powdered monk fruit on high speed with an electric mixer until stiff peaks form. If the icing is too thick, add a teaspoon of water at a time until desired consistency is reached. If too thin, add more powdered monk fruit a tablespoon at a time. Divide into bowls and add natural food coloring as desired. Decorate cooled cookies.