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.