Lemon Cookies

Ingredients:
2 sticks butter, softened
Sweetener, equivalent to 1/2-cup sugar plus 16 drops stevia extract
2 teaspoons vanilla
2 teaspoons lemon juice
2 teaspoons lemon-flavor Crystal Light powder
2-1/2 cup Carbolite bake mix
1 cup almonds, ground

Directions:
Using electric mixer, cream butter and sweetener well. Blend in vanilla, lemon juice, and Crystal Light, mixing well.

Add ground almonds and Carbolite. Blend. If dough is sticky, mix in a little more Carbolite until the dough is stiff enough to shape.

Scrape beaters into bowl. Use a 1-teaspooon measuring spoon to scoop up one rounded teaspoon of dough at a time. Place dough on ungreased cookie sheet. Press the tines of a fork onto cookie to flatten it. Cookies do not expand when baked, so you can put them 1/4-inch apart on the cookie sheet. If desired, roll out dough and use cookie cutters.

When sheet is full, bake at 350-degrees for 10-12 minutes, until edges are browned.

Recipe makes five dozen (60) cookies.

Note:
If desired, top cookies with an almond sliver or a sprinkle of Splenda before baking.

Carbs for total recipe: 15 gm. using Splenda and stevia. (Depends upon carbs in sweetener used).

Carbs per cookie: approximately 1/4 gram.