Sugar Cookie Wedges
Preheat oven to 325 degrees. Line the bottom of a nine-inch springform pan with parchment paper. (Just lock the sheet in and cut the excess away.)
In a medium bowl, whisk together almond flour, carbalose, oat flour, baking powder and salt. In a large bowl, beat butter and erythritol until creamy. Beat in the eggs and vanilla extract, and then beat in almond flour mixture until dough comes together. (If you’re like me, your mixer will clog up trying to do this but just UNPLUG your mixer and use your finger to loosen the dough and finish up using a wooden spoon).
Press dough firmly into prepared pan and smooth top with a flat-bottomed glass. Bake 30 minutes, until just golden brown around the edges and slightly more firm to the touch. Remove and let cool in pan.
For the Icing
Beat together butter and powdered erythritol.
Add cream, one tablespoon at a time, until desired consistency is achieved (I used three tablespoons). Stir in vanilla and optional food coloring.
Spread or pipe onto the large cookie. Then cut into wedges when you serve. One nice thing about this is you can set out the big cookie and a knife. People can then cut off a fresh slice so it will be nice and moist. You can give them an example of a one-inch wedge cut so they see they don’t need a big piece. Big yum.