Recipe: For Cookies
1 c. raw almond flour
1/4 tsp. baking powder
1 stick (8 tbs.) grass-fed butter
1/2 c. Stevia
1 lg. egg
1 tsp. pure vanilla extract
pinch of sea salt
Directions: Preheat oven to 350 deg. (F). Whisk together flour, baking powder and salt and set aside. Cream together butter and stevia. Add in vanilla extract and egg and combine well. Slowly mix in your dry ingredients, little by little until a dough forms. Remember to scrap down the bowl ever so often to insure that all is combined together. Roll 1 tbs. rounds in (wet) hands until a ball forms. Place 2 in. apart on parchment lined baking sheet. Before putting them in the oven, flatten the tops of the dough balls with your fingers until their around 1/4"-1/2" thick. Bake for ~12 minutes
Recipe: For SF Royal Icing
1 lg. egg white (room temp.)
1 1/2 tsp. lemon juice
1 1/2 c. "powdered" stevia*
Directions: *I make my own "powdered" stevia, can't seem to find it in any store! It's very easy to make! Grab 2 packets of stevia with 3/4 c. arrowroot and blend in food processor. This will "thicken" the stevia and make it the same consistency as confectionary sugar. After you've made your "powdered stevia", using a electric mixer whip together egg whites and lemon juice until combined. You're not trying to make meringues, so you don't need to let it mix until peaks form but make sure the two are combined. Next add in your powdered stevia and whisk together for ~ 3-4 minutes. The icing should sit and rest for a split second and then ribbon off when you lift the whisk.
For each cookie I used 1/4 c. icing. I placed my cookies on a drying rack with a tray underneath. I poured the icing onto the top of the cookie and let it trail off naturally. Since the cookies were up on a drying rack, the extra icing fell onto the tray I left underneath. This allows for easy cleanup! Just keep in mind, with royal icing, you must must must work quickly. This type of icing dries on fast!
While my icing was mixing up, I had cut 6 lg. Marshmallows in half. Here's why, royal icing is already really sweet and so are the sugar cookies so I couldn't justify using a WHOLE marshmallow for risk of the cookies being "too sweet" and inedible to my guests. (In my opinion, you can never really get "too sweet", who's with me!) Additionally, by cutting marshmallows in half, you expose a "sticky" base that allows you to stick the marshmallow right onto the cookie without having to use additive icing as "glue". So before the icing dries, stick on your marshmallow half- or the "snowman's face".
You really can use anything to decorate these little wintertime staples. Can't wait to see what everyone comes up with!