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Ice Cream Cone, Sugar-Free Shortbread Cookies

Extra Crispy and Delicious Melt-In-Your-Mouth Shortbread Cookies, Topped and Chocked full of crushed Ice Cream Cone pieces.

Course cookies, Dessert
Keyword cookie desserts, cookie recipes, cookies, icecream cone shortbread cookies, shortbread cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 Cookies

Ingredients

  • 1-1/2 cups White Flour unbleached
  • 1/4 tsp Salt
  • 1 stick or 8 tbsp Butter unsalted
  • 1 cup and 2 tbsp Allulose or White Sugar if preferred
  • 1 tsp Vanilla Extract
  • 3/4 cup Ice Cream Cones, (2) crushed

Instructions

  1. Combine flour, salt and most of the crushed ice cream cones. into a medium bowl. Set aside. NOTE: Be sure to leave about 1/4 cup of the crushed ice cream cone pieces for the tops of the cookies.

  2. In another mixing bowl, cream together the softened butter and sugar.

  3. Next, add in the vanilla and continue mixing.

  4. Add the flour mixture into the creamed sugar and butter in batches, mixing until a crumbly dough forms. NOTE: Test by pinching to make sure it sticks together.

  5. Form the dough into a round disc. Place into Saran wrap and refrigerate the cookie dough for a minimum of 30 minutes.

  6. Roll out the cookie dough. Then press the ice cream cone crumbles onto the top of the dough and roll over it once more. Using a cookie cutter, shape to make 16 cookies. Place and separate cookies on a parchment lined baking sheet.

  7. Preheat oven at 350 degrees and bake for 15 to 20 minutes or until lightly golden brown.

Recipe Notes

Whenever possible, use organic ingredients.