Getting started....

Ok, let's see how well this goes. I told myself I would never get into blogging or tweeting!



Since graduating college I have started to enjoy cooking A LOT! I love finding new recipes to try. So as I find and try new recipes I will post on here for you guys to try and let you know which ones I would not recommend! Most of my recipes come from online websites with a little tweaking of my own.



**NEW FEATURE** At the bottom of each recipe there is a place where you can rate the recipe! Let me know if you just liked it, loved it or thought it was just ok. No hard feelings! Promise :-)





Enjoy!



Sunday, December 29, 2013

Lemon Almond Shortbread cookies (low carb & Gluten Free)

Lemon Almond ShortbreadIngredients
  • 6 Tbl butter 
  • 2 cups almond flour 
  • 1/3 cup granulated sweetener (Splenda, Ideal, Swerve, etc.)
  • 1 tsp freshly grated lemon zest

Instructions
  • Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
  • To make a tart or pie crust:
  • No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
  • To make the cookies:
  • Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.
Notes
Approx nutrition info per cookie: 119 calories, 11g fat, 1.6g net carbs, 3g protein
Approx nutrition info per 1/8th tart crust: 238 calories, 23g fat, 3g net carbs, 6g protein

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