Low-Point Butter Cookies

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar substitute (such as erythritol or stevia)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a mixing bowl, cream together the softened unsalted butter and granulated sugar substitute until light and fluffy.
3. Add the vanilla extract to the butter mixture and beat until well combined.
4. Gradually add the all-purpose flour and a pinch of salt to the mixture, mixing until a dough forms. Be careful not to overmix.
5. Using a cookie scoop or tablespoon, portion the dough into small balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
6. Gently flatten each cookie ball with the back of a fork, creating a crisscross pattern on top.
7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
8. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Once cooled, store the low-point butter cookies in an airtight container at room temperature for up to one week.

Nutritional Information (Per Serving, Approximate):