Enjoy these lemony cookies with a warm cup of tea.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
45 mins
total:
2 hrs 10 mins
Servings:
48
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove zest and squeeze 6 tablespoons of juice from lemons. For lemon curd, in a medium bowl, beat 2 tablespoons of the butter and 1/2 cup granulated sugar with a mixer on medium just until combined. Gradually beat in 1/4 cup of the lemon juice and the egg yolk. Stir in 2 teaspoons of the lemon zest (mixture may appear curdled).

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  • Transfer mixture to a small saucepan. Cook and stir over low until smooth. Cook and stir over medium 3 minutes or until slightly thick. Transfer to a bowl. Cover surface with plastic wrap and chill at least 1 hour (curd will thicken during chilling).

  • Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.

  • In a large bowl, beat the remaining 10 tablespoons butter and 2/3 cup granulated sugar on medium until combined. Beat in egg whites, vanilla, 4 teaspoons of the lemon zest and the remaining 2 tablespoons lemon juice (mixture may appear slightly curdled). In a small bowl, stir together the next four ingredients (through salt). Add to butter mixture and beat just until combined. If necessary, chill dough 1 hour or until easy to handle.

  • Shape dough into 1-inch balls. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in center of each ball.

  • Bake 12 to 14 minutes or until bottoms are very light brown. If cookie centers puff during baking, re-press with the back of a small spoon. Cool on cookie sheet 2 minutes. Remove; cool on wire racks. Sprinkle lightly with powdered sugar. Fill centers with lemon curd and sprinkle with additional lemon zest.

Tips

Tip: We do not recommend using a sugar substitute for this recipe.

Storage: Place cookies in a single layer in an airtight container. Store in refrigerator up to 3 days.

Nutrition Facts

73 calories; protein 0.9g 2% DV; carbohydrates 10.6g 3% DV; dietary fiber 0.2g 1% DV; sugars 5.3g; fat 3g 5% DV; saturated fat 1.9g 9% DV; cholesterol 11.5mg 4% DV; vitamin a iu 94.1IU 2% DV; vitamin c 1.2mg 2% DV; folate 18.2mcg 5% DV; calcium 5.8mg 1% DV; iron 0.3mg 2% DV; magnesium 1.8mg 1% DV; potassium 12.8mg; sodium 54.9mg 2% DV.