H has been begging me to make lemon cookies! I made some last Christmas and they were his absolute favorite. I have tried to remember how I made them and have turned up empty-handed. So, I decided to create a new lemonish cookie this year.
These Citrus Shortbread Cookies not only contain lemon but orange too! This citrus combo along with French butter is pure perfection!
I used only lemon and orange but you could easily add lime and I can guarantee it would be a great addition. If you prefer to focus on just one citrus flavor then use the juice and zest of your favorite. You honestly can’t go wrong! I love recipes where you can customize to your liking and this one allows you to do just that.
Also, you may be asking why French butter? Well, for a few reasons. It’s delish number one! But, the main reason is it is lectin free. So, if you are following a lectin free protocol be sure to use French butter. Otherwise, good old Kerry Gold or another pasture raised butter is perfect.
To ensure a nice round shape scoop dough into your hands and roll in a ball. Then place on a cooking pan and use a fork to create the top texture and flatten slightly.
You can also roll out the dough and cut into your desired shape or use cookie cutters. This method with give you a more crisp shortbread.
Once cookies are out of the oven allow to cool and then give them a dusting of powered sweetener.
These are sure to become a favorite!
- 6 Tbsp French Butter softened
- ½ cup erythritol monk fruit blend granulated sweetener (I like Lakanto brand)
- 1 tsp vanilla extract or 1 scraped vanilla bean pod
- 2½ cups blanched almond flour
- zest from 1 large or 2 small lemons
- 2 Tbsp lemon juice
- zest from 1 orange
- powdered erythritol monk fruit blend (I like Anthony's brand) for dusting after cooked.
- Line a baking sheet with parchment paper.
- In a bowl mix together butter and granulated sweetener until creamy.
- Add vanilla and mix until combined.
- Add almond flour and mix.
- Add lemon juice, lemon and orange zest. Mix well.
- Chill the dough in the fridge for 20-30 min.
- For round cookies use a cookie scoop or spoon and scoop dough into hands. Roll into a ball and then place on a baking sheet.
- Using a fork press down on the top to slightly flatten. Then, press again going across the line you created.
- You can also roll this dough out and use cookie cutters to achieve whatever shape you wish.
- Bake at 350 degrees for 10-12 min or until just starting to brown.
- Allow to cool slightly and then dust with powered erythritol monk fruit blend.
In Love, Health + Gratitude,
Katie