HOW TO MAKE KETO LEMON BUTTER COOKIES | EGGLESS | DAIRY FREE OPTION | LEMON GLAZE | DELICIOUS !
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Monk fruit (
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These lemon butter cookies are not only delicious but easy to make too. The last video for this Cookie Month is Crispy Keto Double Chocolate Chip Cookies scheduled on Thursday so please stay tuned for it. Thereafter, I will wrap up and take a break to prepare and celebrate Chinese New Year with my family.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 26 ]
Per serving ;
Total Carb = 1.3 g
Dietary Fiber = 0.7 g
Net Carb = 0.6 g
Calories = 68
Total Fat = 6.5 g
Protein = 1.4 g
INGREDIENTS
Unsalted Butter (softened) = 113 g / 1/2 cup (You can use vegan butter for dairy free option)
Almond Flour = 240 g / 2 cups
Monk fruit = 70 g / 5 2/3 tbsp (You can also use any keto friendly sweetener)
Fresh Lemon Juice = 2 tbsp
Lemon Extract = 1 tsp (Optional)
Lemon Zest = Zest from 2 lemons / 2 tbsp
Salt = 1/4 to 1/2 tsp
FOR COCONUT FLOUR OPTION
Unsalted Butter (softened) = 113 g / 1/2 cup (You can use vegan butter for dairy free option)
Coconut Flour = 60 g / 1/2 cup
Monk fruit = 40 g / 3 1/4 tbsp (You can also use any keto friendly powdered sweetener)
Fresh Lemon Juice = 4 tsp
Lemon Extract = 1 tsp
Lemon Zest = 1 tbsp / zest from 1 lemon
Salt = 1/4 tsp
(Note: This recipe yields 12 cookies at 20 g each. The cookies needs to be baked for 10 to 12 minutes only to prevent burning. The texture is softer, drier and grittier.)
LEMON GLAZE
Powdered sweetener = 5 tbsp
Fresh lemon juice = 1 tbsp
(Note: Just mix together until you get the right consistency. If too runny, add more powdered sweetener. If too thick, add more lemon juice. This is only a small amount so please adjust accordingly if you need more.)
DIRECTIONS
1. Preheat oven to 340F or 170C
2. In a bowl, whisk the butter and sweetener until creamy and pale in color.
3. Add the lemon juice, lemon extract and whisk to combine.
4. Add the flour, salt, lemon zest and mix with a spatula until a dough is formed.
5. Shape the dough into a ball.
6. Portion the dough into 20 g each then shape into balls and use any kitchen utensils to make patterns. In the video, I used a mini masher (you can use a fork too), meat mallet and egg whisk which makes beautiful designs. You can also use thumbprint design and decorate with unsweetened dried cranberries. Place on a baking tray lined with parchment paper. The dough will not spread much during baking, so you do not have to leave a huge gap in between. This recipe makes about 22 of these cookies at 20 g each.
7. Bake at the middle rack for 10 to 12 minutes for a softer texture and 13 to 17 minutes for a crispier texture. For a crispier texture, it is best to make the dough flatter. For a softer or melt-in-the mouth texture, it's fine to have a thicker dough. It is best to set a digital timer at certain intervals to check on the cookies to avoid burning them.
8. Cool for about 5 minutes then transfer the cookies to a wire rack to cool completely. The cookies will firm up once completely cooled.
9. Store in an airtight container. These cookies can be kept at room temperature up to a few weeks. They can be chilled and taste great out of the fridge or freezer.
10. The dough can also be frozen and baked at any time.
11. For the lemon glaze, it is best to make the round and flat cookies. Shape the dough into a log then roll over with the parchment paper. Use a kitchen towel core for support. Secure with a rubber band and freeze for 1 hour or until hardened.
12. Once hardened, remove the dough and cut into 1/4 inch thick. Place on a baking tray with parchment paper. The dough will spread slightly so leave a bit of gap in between. This recipe makes about 26 of these cookies.
14. Follow the same instructions above for baking.
15. Once the cookies have cooled, drizzle with the lemon glaze, if using.
16. Please note that in the video, I showed you 2 methods of shaping the dough. I actually made two of these recipes to be able to do that. It is not based on one recipe.
NOTE
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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Crispy Lemon Butter Cookies
Hi, I'm Zoe. I'm sorry that my blog, Bake for Happy Kids is permanently unavailable but you can continue to watch my video at my YouTube channel. Happy Cooking and Baking!
Soft Lemon Crinkle Cookies | Em’s Kitchen
How to Make Soft & Chewy Lemon Crinkle Cookies
INGREDIENTS
for 20 cookies
1/2 cup butter, softened (113g)
3/4 cup granulated sugar (150g)
1 egg
2 tbsp fresh lemon juice (30ml)
1 tbsp lemon zest (6g)
1 1/2 cups all-purpose flour (192g)
1/2 tsp baking powder
1/8 tsp salt
2-4 drops yellow food coloring (optional)
Powdered sugar for coating
Bake at 350°F (180°C) for 12 minutes.
Enjoy!
Soft Lemon Cookies - Melt in your mouth
Lemon cookies are super simple to make and delicious. Made with a combination of lemon juice and zest, they have a tremendous natural flavor. I really enjoy them with a nice cup of tea or glass of milk.
Get the recipe:
There are a few tips to making these tasty lemon cookies. First, I find the juice from one lemon is about perfect. If you want them more or less lemony, simple adjust the amount of juice accordingly.
I always use a few drops of yellow food coloring to make them really yellow and vibrant. This is totally optional, and you can be the judge.
The zest from one lemon is about perfect form my liking. Just be careful not to zest too far into the lemon as it will become bitter. You only want the zest from the shiny part of the skin.
The amount of sugar and vanilla extract can be altered too. Just be careful not to over power the lemon flavour with vanilla extract.
Watch the video and give our lemon cookies a try. As always, let us know what you think.
Video Chapters:
0:00 Introduction
0:21 Making the cookie dough
1:42 The lemon ????
2:01 Making the cookie dough, cont.
3:11 Forming the cookies ????
4:20 The baking process
4:41 The outcome
5:01 The taste test
5:17 Conclusion????????????
#cookierecipes#bakingrecipes#lemoncookies
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Stuffed Lemon Cookies | How Tasty Channel
How to make the most delicious Stuffed Lemon Cookies recipe chewy, soft and creamy inside filled with homemade lemon curd and slightly crispy at the edges.
Made only with fresh lemons and vanilla: NO artificial flavor!
????PRINTABLE RECIPE AND TIPS:
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