Giant Star Spangled Cookie

Long weekends call for giant cookies...this one is a protein shortbread cookie iced with a cream cheese frosting and topped with strawberries and blueberries. Strawberries were on sale for $1.99 a package but lots of different fruits work. Peaches and blueberries or figs and honey would be great combos. The cookie serves 4, if you have restraint.

I loved this so much I'll be making one as a pizza next.

Happy 4th of July!  

Substitutions

• Swerve measures 1:1 with sugar. You can use the same amount of granulated sugar in the shortbread and powdered sugar in the frosting but macros will change.
• If using full-fat butter in the shortbread, use 56 grams.
• You can use only all-purpose flour. Use 60g all-purpose flour.

4 Servings
Per serving: 140 cals | 7F | 23C | 3 Sugar | 5 P
MFP: NJFV Giant Star Spangled Cookie 

Shortbread Cookie

45g all-purpose flour
15g unflavored protein powder
40g I Can't Believe It's Not Butter, Light
12g granulated sugar
20g sugar-free granulated sugar

Cream Cheese Frosting

2 oz [1/4 cup or 57g] light cream cheese, room temperature [about 1/4 cup] 2.5 oz or 73g
2 tbs [20g] Swerve powdered sugar 
1/8 tsp coconut extract

Fruit 

6 blueberries
2 large strawberries, thinly sliced

1. Preheat oven to 350F.
2. Add flour, protein powder, sugar and Swerve to a food processor. Pull to combine. Add butter and pulse until consistency of sand. Turn onto parchment or siliocon baking liner and form a rectangle with your hands. Kneed the dough a few times if needed. Form into a 1/4 in thick rectangle.
3. Bake for 10-12 minutes rotating pan halfway through cooking time. Cookie is done with the edges are golden brown.
4. Cool on wire wrack on the parchment paper for 5 minutes to allow cookie to set. Remove from parchment and cool completely on wire rack.
5. Meanwhile, make the frosting by sifting the powdered sugar into the cream cheese. Stir well, add coconut extract and stir again to combine. 
6. Frost cookie with cream cheese frosting and decorate with fruit.