Directions
Preheat your oven to 350°F or 175°C (350°F).
Line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, cream cheese, and Swerve Sweetener until light and fluffy, about 2-3 minutes.
Beat in the egg, vanilla extract, and almond extract until just combined.
In a separate, medium bowl, whisk together the coconut flour, baking powder, and salt.
Gradually add the dry to the wet , mixing on low speed until a thick, cohesive dough forms. If using food dye, mix it in now.
Using a small cookie scoop or a spoon, portion out the dough into 30 rounded balls.
Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently flatten each ball of dough with the palm of your hand or the bottom of a glass.
Bake for 8-10 minutes, or until the edges are set and the centers are no longer glossy. The cookies will not brown significantly.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Don't overbake! Pull the cookies from the oven when the edges are just set. They will continue to cook on the hot pan and will result in a perfectly soft center.
