Low point Lemon Shortbread Cookies

Low point Lemon Shortbread Cookies

Introduction:
Delight your taste buds with the zesty freshness of Lemon Shortbread Cookies, reimagined with a low-point twist to fit seamlessly into your wellness journey. Crafted with care and precision, these delicate treats marry the vibrant flavors of lemon zest and juice with the rich, buttery goodness of light vegan butter. Indulge guilt-free in every blissful bite, knowing that each cookie is thoughtfully crafted to align with your Weight War’s plan while delivering maximum satisfaction.

Ingredients:

• 1 cup (2 sticks) light vegan butter, softened (points reduced)
• 1/2 cup powdered sugar substitute (points reduced)
• 2 cups all-purpose flour
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt

Instructions:

1. Preheat and Prepare:
   Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper, setting the stage for baking perfection.
2. Cream the Butter:
   In a large bowl, cream together the softened light vegan butter and powdered sugar substitute until they form a lusciously light and fluffy mixture, infusing it with a delicate sweetness.
3. Add Lemon Zest and Juice:
   Incorporate the vibrant zest of two lemons and the invigorating freshness of lemon juice into the butter mixture, blending them in to create a symphony of citrus flavors.
4. Combine Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour and salt, ensuring even distribution of ingredients for a harmonious dough.
5. Gradually Incorporate Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, gently folding them in until they come together to form a soft, pliable dough, imbued with the essence of lemon.
6. Chill and Shape:
   Roll the dough into a log shape, approximately 2 inches in diameter, or shape it into a square or rectangle according to your preference. Wrap the dough in parchment paper and refrigerate it for at least 30 minutes to allow it to firm up, enhancing its texture and ease of slicing.
7. Slice and Bake:
   Once chilled, slice the dough into 1/4-inch thick rounds and arrange them on the prepared baking sheet, leaving ample space between each cookie to allow for even baking.
8. Bake to Golden Perfection:
   Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are delicately golden, infusing your kitchen with the irresistible aroma of freshly baked treats.
9. Cool and Enjoy:
   Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they reach their optimal texture and flavor. For an added touch of sweetness without additional points, dust the cooled cookies with powdered sugar substitute.

Conclusion:
Elevate your snacking experience with these Light and Luscious Lemon Shortbread Cookies, meticulously crafted to satisfy your cravings while keeping you on track with your Weight War’s journey. With their tantalizing blend of citrus zest and buttery goodness, each bite is a testament to the art of mindful indulgence. So go ahead, treat yourself to a moment of culinary bliss, knowing that every cookie brings you one step closer to your wellness goals.

low point Lemon Shortbread Cookies

Ingredients:

• 1 cup (2 sticks) light vegan butter, softened (reduce points)
• 1/2 cup powdered sugar substitute (reduce points)
• 2 cups all-purpose flour
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened light vegan butter and powdered sugar substitute until light and fluffy.
3. Add the lemon zest and lemon juice to the butter mixture and mix well.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Roll the dough into a log shape, about 2 inches in diameter. You can also shape the dough into a square or rectangle if you prefer.
7. Wrap the dough in parchment paper and refrigerate for at least 30 minutes to firm it up.
8. Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving some space between each cookie.
9. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Optional: Dust the cooled cookies with powdered sugar substitute for sweetness without added points.

Remember to check the specific point values according to your Weight War’s plan and adjust the recipe as needed based on your dietary preferences and requirements.