My grandma had her birthday a couple of weeks ago and she is a lover of anything lemon so I usually make her a lemony treat for her birthday. This year I decided to make this Lemon Drop Cookies. This recipe was interesting because it called for Truvia baking blend which I have not used before. I can't honestly say I noticed much of a difference when tasting these cookies.
I do have to say that when making the filling even having the temperature on a low heat my eggs started to scramble a bit. I ended up cooking it until it thickened enough and then having to strain the filling to get all the lumps out. The filling turned out great but it was definitely a bit of a challenge to cook it and then strain it!
I definitely recommend these cookies, they are very pretty and very tasty!
I got my recipe from http://hoosierhomemade.com/lemon-drop-cookies/
- ½ cup Butter, softened (real butter, not margarine)
- 2 tablespoons Truvia Baking Blend
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 1¼ cup Flour
- ¼ teaspoon Salt
- Juice & grated rind of 2 large lemons
- ½ 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