Strawberry Lemonade Shortbread Cookies

Yield: 18 -24 Cookies

  • Prep Time: 30 minutes
  • Bake Time: 10 to 12 minutes
  • Chill Time: 40 minutes
  • Total Time: 1 hour, 20 minutes


For the cookies

  • 1 cup almond flour
  • 1 cup coconut flour
  • ¼ teaspoon salt
  • ¼ teaspoon xanthan gum
  • 1 cup unsalted butter, softened
  • 1 cup monkfruit granulated sugar replacement
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the topping:


For the cookies

  1. Combine almond flour, coconut flour, salt and xanthan gum in a bowl. Set aside.
  2. Beat the butter and monkfruit sweetener on medium speed with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, lemon juice, lemon zest and vanilla. Gradually add the flour mixture and continue mixing until fully combined and a stiff dough has formed.
  3. Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for at least 30 minutes.
  4. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside. Roll out dough on a lightly floured surface to about ½ -inch thickness. Cut out cookies with a cookie cutter. Collect and reroll scraps as necessary.
  5. Bake for 10 to 12 minutes or until cookies are just golden. Remove from oven and let cool completely.
  6. Melt white melting wafers over a double boiler or in a microwave on low power, stirring every 15 to 30 seconds until melted and smooth. Using a spoon, ice cookies with melted wafers; sprinkle on crushed strawberries.
  7. Transfer to refrigerator until chocolate is set and enjoy! Store cookies in an airtight container.