Lemon Drop Cookies
Buttery cookies filled with homemade lemon curd
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
1/2 cup Butter, softened (real butter, not margarine)
2 tablespoons Truvia Baking Blend
1 Egg Yolk
1 teaspoon Vanilla
11/4 cup Flour
1/4 teaspoon Salt
Juice & grated rind of 2 large lemons
1/2 cup Truvia Spoonable Natural Sweetener
2 eggs, beaten
2 Tablespoons Butter, melted
Preheat oven to 325 degrees.
Combine butter, Truvia Baking Blend, egg yolk and vanilla in large bowl, beat until well mixed.
Add flour and salt, beat well.
Shape dough into 1 inch balls.
Place on greased or parchment paper lined cookie sheet.
Make indentation in center of each cookie with thumb or back of spoon.
Bake for 10 – 12 minutes or until lightly golden.
Remove from cookie sheets and let cool.
When grating lemon, be careful not to get any white part, it’s bitter.
Combine all ingredients in a small saucepan on stove
Simmer until thickened, about 10 minutes or until mixture sticks to the back of a spoon, chill.
Spoon a small amount of filling onto the cookie and sprinkle with a dusting of powdered sugar if desired
You may have some filling leftover over
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