Here is the recipe from In The Raw website:
MONK FRUIT IN THE RAW | COOK TIME: 13 MINUTES | MAKES 48 COOKIES
2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted sweet butter, softened
2/3 cup sugar
1 large egg plus 1 yolk, at room temperature
1 teaspoon vanilla extract
2/3 cup Monk Fruit In The Raw® Bakers Bag
1/3 cup Sugar In The Raw®, for decoration
In a bowl, combine the flour, baking powder, and salt, and set aside.
In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, 2 minutes. Add the sugar and beat until the mixture for 3 minutes. Add the egg, then the yolk and vanilla, beating well between additions. Add the Monk Fruit In The Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredients, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.
Turn the dough out onto a counter and divide it in half. The dough will be soft and sticky. Shape each half into a log 6-inches long and 2-inches in diameter. Wrap the logs in plastic wrap. Chill the dough for at least 2 hours, and up to 3 days. You can also chill the dough without shaping it into a log and then use it with cookie cutters.
To bake the cookies, center a rack in the oven. Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Place the Sugar In The Raw in a small bowl.
With a sharp, thin knife, cut each log into 1/4-inch slices. If the logs have flattened on one side, use your fingers to gently shape the slices into rounds. One at a time, lightly press one side of the cookies into the Sugar In The Raw, then place it sugar-side up on the prepared cookie sheet, leaving 1 1/2-inches between cookies.
Bake for 11-13 minutes, until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely. Keep the Sugar Cookies tightly covered in a tin, for up to 1 week.
Per serving: 120 calories, 6 g fat, 4 g saturated fat, 16 g carbohydrate, 8 g sugar, 2 g protein, 0 g dietary fiber, 38 mg sodium, 15mg cholesterol
Check out Monk Fruit in The Raw® and other great sugar/sweetener products. They also have a great recipe section with lots of recipes that incorporate their products.
"These opinions are my own and I received the above mentioned and pictured products from In The Raw at a blog conference that I attended last month."