All my friends know that I am an avid Mickey Mouse fan, even though at the threshold of adulthood I did my best to give it up, apparently to no avail, especially because by then my friends had been so used to my fandom that I kept receiving Mickeys for all occasions in all possible shapes and colours. Pyjamas, socks, panties, aprons, keyrings, boxes, salt-grinders, pepper-grinders, and the like… so wherever I look in my flat there are Mickeys, Mickeys and Mickeys.
Eventually I resigned myself to the fact that this would remain with me for good… it wasn’t all that difficult, I have to admit. And this sugar-free cookie recipe looks way funnier in Mickey shape and colours. They may also serve as design elements for the flat, they cheer me up whenever I look at them so I try not to eat them up too quickly. (Actually, I’ve noticed that they are better after a few days than fresh from the oven.)
- 1/3 cup butter
- 1 oz cream cheese
- 1/3 cup Swerve Sweetener
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup coconut flour or half coconut half almond flour
- 1 tsp baking powder
- pinch of salt
- natural food dye
- 1. Mix the dry ingredients in a bowl, add the butter, the cream cheese and the extracts and work the dough thoroughly.
- 2. Divide the dough into three parts and use the food dye to colour them in different colours.
- (Be careful with the food dye. If you add too much you may end up with very strong colours.)
- 3. Wrap the pieces in plastic foil and let them rest for an hour or for an entire night in the fridge.
- 4. Roll the dough on a silicone strip (I sprinkled a bit of konjac flour onto it to make sure it doesn’t stick) and cut out the cookies.
- 5. Line a sheet with parchment paper and carefully place the cookies into it. Preheat the oven to 170 °C /340 °F, and bake them for 10 minutes. Take a peek at the cookies every now and again because if they burn on the sides they won’t look so well.