Low Carb Recipe
Great lemon flavor in these Lemon Cookies that goes well with a tall, cool glass of sugar free lemonade. Uses Carbquik Baking Mix, which can be purchased from online merchants. Depending on where you are from, you may be able to find it in some health food stores.
2 sticks butter, softened
1/2-cup sugar substitute plus 16 drops liquid sweetener
2 teaspoons vanilla
2 teaspoons lemon juice
2 teaspoons lemon-flavor Crystal Light powder
2-1/2 cup Carbquik Baking Mix
1 cup almonds, ground
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 Carbquik 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.
If desired, top cookies with an almond sliver or a sprinkle of sweetener before baking.
Yield: 5 dozen (60) cookies.
Carbs for total recipe: 15 grams using Splenda and Stevia. (Depends upon carbs in sweetener used).
Carbs per 1 cookie: Approximately 1/4 gram.