2 cups (4 sticks) butter (no substitutes!)
1 cup instant dissolving fruit powder sugar (Monk fruit sweetener)
3 1/2 cups all-purpose flour (reserving 1/4 cup to flour board)

Soften butter by leaving it a room temperature for 3 to 4 hours. Put butter in a non-reactive bowl (glass bowl works best) and add the instant dissolving fruit powder sugar to the butter. Cream them together until light and fluffy with a wooden spoon.

Note: If the creamed sugar and butter mixture is a little runny you may want to cover it with a tea towel and place in the refrigerator for an hour to firm up the creamed mixture.

Gradually add flour to the mixture, 1 cup at a time, until the mixture is the texture of soft play-dough; the last 1/4 cup of flour may of may not be required.

Roll out on floured board to 1/2 to 1/4-inch thickness and cut out cookies with a small cookies cutter (the smaller the better as it makes a difference in taste and texture). Place on ungreased parchment lined cookie sheets.

Bake at 325°F until very lightly golden brown, approximately 18 to 22 minutes; for larger cookies bake 20 to 25 minutes.

Variation: after placing cookies on cookie sheet and before baking you may decorate with halved maraschino cherries (red or green for Christmas) or other sprinkle type sugars or decorations.

Submitted by: LSB