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
Ingredients: 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:
- 1 (9-ounce) package Bake Believe® White Melting Wafers
- ½ cup freeze dried strawberries, loosely crushed
Instructions: For the cookies
- Combine almond flour, coconut flour, salt and xanthan gum in a bowl. Set aside.
- 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.
- Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for at least 30 minutes.
- 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.
- Bake for 10 to 12 minutes or until cookies are just golden. Remove from oven and let cool completely.
- 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.
- Transfer to refrigerator until chocolate is set and enjoy! Store cookies in an airtight container.