Pink Lemonade Thumbprint Cookies
You Will Need:
1 Package Butter Kookie Mix
5Tablespoons Softened Butter
2 Tablespoons Lemon Zest
3 Tablespoons Lemon Juice, divided
1 Raspberry
1/2 Cup Powdered Sweetener
1 Teaspoon Water
Coconut Flour to Thicken Glaze, optional
Preheat Oven to 325 Degrees.
Mix 1 Package Butter Kookie Mix with 5 Tablespoons Butter, 2 Tablespoons Lemon Zest and 2 Tablespoons Lemon Juice, reserving 1 Tablespoon for the Glaze.
Shape Dough Into Balls and Freeze for 15 Minutes.
Remove Dough Balls From Freezer and Place on Parchment Lined Baking Sheet.
Bake 10 Minutes.
Using the Back of A Measuring Spoon or End of Spoon Handle, Make Indents in Each Dough Ball.
Return to Oven and Bake 12-15 Minutes Longer.
Remove From Oven and Let Cool.
For the Glaze:
Mash 1 Raspberry. Add 1 Tablespoon Lemon Juice and 1 Teaspoon Water. Gradually Add Sweetener Until Satisfied with Taste. If the Glaze is Too Thin, You can Add a Small Amount of Coconut Flour,, in lieu of additional Sweetener, to Thicken Up the Glaze.
Once Satisfied with the Sweetness and the Cookies are Cooled, Fill the Indents with Approximately 1 Teaspoon of Glaze.
You Can Dust with Additional Sweetener Cut with Coconut Flour, If Preferred.
Makes 12-14 Cookies
1 Net Carb Per Cookie
