Any day is a good day for some sweetness in your life.
And with Valentine’s Day – a day of Love – right before us, this is a sweet recipe to make to Love on yourself or gift to someone you Love. (That’s right, we can make/bake our own gifts!)
I Love this recipe & I hope you will too!
Ingredients for Lemon-Ginger Shortbread Cookies:
- 1 2/3 c Bob’s Red Mill Paleo flour
- 1/2 t baking soda
- 1/2 t xantham gum
- 1 T organic ground ginger
- 1/4 t organic cinnamon
- 1/4 t organic nutmeg
- 1/2 t organic sea salt
- 1/2 c vegan butter, melted
- 3/4 c Wholesome Zero sweetener
- 1 large organic or farm fresh egg, beaten
- Juice from 1 large organic lemon
- Zest from same large organic lemon
- 1 t organic vanilla extract
Ingredients for Lemon Icing:
- 3/4 c Swerve confectioners “sugar”
- Juice of 1 large, organic lemon
Step one: Mix all of the cookie ingredients together in one large bowl. Place in refrigerator for one hour minimum.
Step two: Whisk together the ingredients for the icing until smooth and creamy. Leave out at room temp (will harden in the fridge).
Step three: Preheat oven for 350. Scoop cookie dough onto a cast iron or other non-chemically treated baking pan. Flatten slightly with fork.
Step four: Bake for 18-22 minutes until the shortbread is a light golden brown.
Step five: Let cookies cool for 5-11 minutes.
Step six: Gently drizzle icing over cooled cookies, bless them and enjoy!
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