Shortbread Cookies in WW style
ww shortbread is high in butter and almond flour, making it heavy on Weight Watchers (WW) points. Swapping full-fat butter for light butter and using a blend of lightened ingredients slashes the points from roughly 5–6 points down to about 2 WW Points per cookie (makes 12 cookies).
Ingredients
1/2 cup (1 stick) light butter (e.g., Land O’Lakes Light Butter), softened
1/3 cup zero-calorie powdered sweetener (e.g., Powdered Swerve or Lakanto)
1 cup almond flour (super-fine)
1/4 cup cornstarch or arrowroot powder (helps replicate traditional shortbread texture)
1 tsp vanilla extract
1/4 tsp salt
Instructions
1. Cream the base: Beat the softened light butter, powdered sweetener, and vanilla extract together in a medium bowl using an electric hand mixer until smooth and creamy.
2. Combine dry ingredients: Whisk together the almond flour, cornstarch, and salt. Gradually mix into the butter mixture until a cohesive dough forms.
3. Chill: Wrap the dough in plastic wrap and chill in the fridge for 20–30 minutes to make it easier to cut.
4. Shape: Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper. Roll dough out to roughly 1/2-inch thickness and cut into 12 flower shapes using a small cookie cutter (or roll into 12 equal balls and flatten slightly).
5. Bake: Arrange on the baking sheet and bake for 12–14 minutes until the edges are lightly golden. Let them cool completely on the pan, as they firm up as they cool.
