A few years back a reader contacted me asking me if had a sugar-free shortbread recipe as she was desperate to replace the sugar-laden lemon shortbread her father loved with one with less sugar. After several rounds of testing, I was delighted to tell her that I had succeeded.
In true shortbread fashion, these cookies are still buttery rich, but with just 6 grams of carb, they are also now blood-sugar friendly. Deliciously decadent, these make a lovely gift and freeze perfectly.
Makes ~ 30 cookies
1¾ cups all-purpose flour
½ cup whole almonds, finely ground
¼ teaspoon baking powder
1 cup butter, softened slightly
2/3 cup granulated no-calorie sweetener*
2 tablespoons lemon zest (from 2 large lemons)
1 egg yolk
1. In a small bowl, combine the flour, ground almonds, and baking powder. Set aside. In a large bowl, with an electric mixer, cream the butter, sweetener, and lemon zest until light and creamy, around 2 to 3 minutes. Add the egg yolk and beat until combined.
2. Add the dry ingredients to the butter mixture, and beat on low until the dough barely comes together. Roll the dough into 2 logs, each about 1¾-inch diameter and 6 inches long. Wrap in plastic wrap or waxed paper and chill until completely firm, around 1 to 2 hours.
3. Preheat the oven to 350ºF. Line a baking sheet with parchment. Slice the dough into 3/8-inch slices and place onto prepared baking sheet. Bake for 15 minutes or until lightly golden. Remove and cool on rack. Store in an airtight container.
*If using a low-calorie sugar blend, like all-natural Truvia Baking Blend, use 1/3 cup (adds just 4 calories and 1 gram of carb per cookie).
Deliciously decadent, make a lovely gift and freeze perfectly.
Nutrition Information Per Serving (1 cookie)
Calories 100 | Carbohydrate 6g (Sugars 0g) | Total Fat 8g (Sat Fat 4g) Protein 1g |Fiber 0g | Cholesterol 25mg |Sodium 65 mg
Food Exchanges: 1½ Fat, ½ Starch | Carbohydrate Choices: ½ | Weight Watcher Plus Point Comparison: 3 Smart Points 4
