Lemon Cookies

LEMON COOKIES

A delectable lemon cookie to enjoy with your coffee.  I like these kept in the freezer for more of a crunchy texture, which I prefer.

1¹/₂ cups Gluten-Free Bake Mix, (375 mL)

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¹/₄ tsp baking powder (1 mL)

¹/₄ tsp salt (1 mL)

¹/₈ tsp baking soda (0.5 mL)

¹/₂ cup butter, softened (125 mL)

1 egg

Liquid sucralose to equal ¹/₂ cup (125 mL)

 SPLENDA^® Granular

¹/₄ cup granulated erythritol (60 mL)

1 tbsp fresh lemon juice (15 mL)

¹/₂ tsp vanilla extract (2 mL)

2 tsp lemon zest (10 mL)

¹/₂ cup Steviva Blend^®, powdered (125 mL)

Preheat oven to 350°F (180°C).  Line baking sheet with parchment paper.  In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, salt and baking soda. 

In food processor, process butter.  Add egg, liquid sucralose, OR SPLENDA^®Granular, erythritol, lemon juice and vanilla extract. Add dry ingredients and process until thickened.  Add lemon zest and process briefly. Place finely powdered Steviva Blend^® in a small bowl.  Form generous tablespoon (15 mL) portions.  Roll into balls and then in powdered sweetener. Place on parchment paper and flatten cookies with back of spoon. Bake 10 minutes, or until bottoms are beginning to brown.  Allow to cool.  Keep in freezer or refrigerator, depending on the texture that you prefer.

Yield:  16 cookies

1 serving

103.5 calories

2.1 g protein

9.4 g fat

2.3 g carbs