Lemon Drop Sugar Cookies
Info
Net Carbs: ~ 1.5 g/cookie.
Oven: 375° F.
Cook Time: 9 minutes.
Servings: About 40 cookies.
Equipment: #50 scoop.
Ingredients
• 1 C shortening, palm
• 1-1/2 C Swerve, granulated.
• 2 Tbsp Splenda.
• 2 lg eggs
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 300 g (2-1/2 C) almond flour, blanched, super fine
• 3 tsp xanthan gum
• 2 tsp baking powder
• 1/4 tsp salt
• Topping mix (follows).
Steps
- Preheat oven.
- Cream shortening in a large mixing bowl.
- Combine Splenda and Swerve.
- Gradually add in 1-1/2 cup Swerve mixture to bowl. Beat well.
- Add egg and extracts. Beat well.
- In a different bowl sift together almond flour, xanthan gum, baking powder, and salt. Mix well.
- Gradually add almond flour mixture to creamed mixture while stirring.
- Use a #50 scoop. Scoop out dough and place 2 inches apart onto greased cookie sheets. Press cookies with a fork to flatten.
- Sprinkle each cookie with topping mixture - about 1/8 tsp mixture per cookie.
- Bake for about 10 minutes, until lightly browned.
- Remove from cookie sheets and cool on wire racks.
Topping Ingredients
• 2 Tbsp Swerve, granulated.
• 1 tsp Equal Measure Splenda.
Topping Steps
- Mix well.
Variations
Orange Drop Sugar Cookies:
Substitute orange extract for the lemon extract.