Lemon Drop Cookies
You'll swear they're full of juice.
| ½ Cup | Butter, softened |
| ½ Cup | Truvia or Swerve |
| 48 drops | Liquid Sucralose, single strength | 1 Lg | Egg |
| 2 Tbsp | Fresh Lemon Juice |
| 1 tsp | Fresh Lemon Zest, grated fine (Or 1 lemon's worth) |
1 1/3 Cup | Almond Flour | ¾ tsp | Baking Powder |
| ¼ tsp | Xanthan Gum | ¼ tsp | Kosher Salt |
Beat butter with sweeteners until light and fluffy. Beat in egg, lemon juice and lemon zest. Combine dry ingredients together. Add dry ingredients to butter/egg mixture and blend well. Chill until stiff. Preheat oven to 350° Line a baking sheet with parchment paper. Place about ½ Tbsp worth of dough on baking sheet 2 inches apart. Bake for 12-15 minutes until cookies begin to brown on the edges. Pull cookie sheet from oven and let the cookies sit on the baking sheet until they cool. Cookies will firm up a little as they cool. Don't try to move them too soon or they may fall apart! Makes 45 cookies. If you get less or more you may have to recalculate the nutrition info. Nutrition Info per cookie:
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