Wild Blueberries & Cream Mummy Cookies
- 3/4 cup erythritol
- 1/2 cup butter, softened
- 1 egg
- 3 yolks
- zest of 1 lemon
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla liquid stevia
- 2 1/4 cup gluten free flour
- 1/8 teaspoon salt
- 1/2 cup frozen Wild Blueberries
- Sugar-Free White Chocolate for coating cookies
Preheat oven to 400 degrees F.
Line two baking sheets with silpat or parchment paper. In a stand mixer, combine the erythritol and softened butter and blend on high until incorporated. Add egg, yolks, lemon zest, cream, vanilla extract and stevia and blend until combined well. Slowly pour in flour and salt until combined well. Stir in the frozen Wild Blueberries gently by hand or on low in the stand mixer. Scoop 1 tablespoon of the batter for each cookie and place onto the baking pan. Flatten cookies slightly and bake for 12-14 minutes. Cool completely on a wire rack before coating with white chocolate.
To coat cookies: Place 2 Wild Blueberries for the mummy eyes into the mold then add 1 tablespoon of melted white chocolate into the mold. Press one cookie into the chocolate and refrigerate to harden, about an hour. Pop cookies out of molds and Enjoy!
Wild Blue is Good for You!