Paleo White Chocolate Peppermint Shortbread Cookies (with a keto option!)

Directions

1. 1
   For The Cookies:
2. 2
   Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.
3. 3
   Mix until a dough forms.
4. 4
   Turn out onto parchment paper and roll into a cylinder about 6 inches long.
5. 5
   Wrap in the parchment. Place in the freezer for 15 minutes.
6. 6
   Preheat the oven to 350° F.
7. 7
   Remove from the freezer and cut the dough into 1/4-inch slices.
8. 8
   Lay each slice onto a parchment-lined cookie sheet about an inch apart.
9. 9
   Bake 15 minutes or until golden brown. Remove from the oven and gently transfer the hot cookies to a cooling rack.
10. 10
    Cool completely before drizzling with white chocolate.
11. 11
    For The White Chocolate Drizzle:
12. 12
    Over a double boiler or saucepan of boiling water with a glass bowl on top, melt the white chocolate very gently. You don't want to heat it too much.
13. 13
    Add the sweetener of your choice. Honey or maple syrup will result in a smooth drizzle. If using Dietz Sweet, your drizzle will taste great, but it may have some undissolved bits of erythritol, as this is the nature of sugar alcohols.
14. 14
    Whisk until smooth.
15. 15
    If the cacao butter melts too much, place it in the fridge or set it aside to cool and thicken, whisking occasionally.
16. 16
    Spoon the drizzle into a piping bag fitted with a fine tip, and pipe in back-and-forth motions across the cookies.
17. 17
    Alternatively, drizzle the white chocolate on to the cookies with a spoon or fork.
18. 18
    Let the drizzle set completely and harden before serving.