SOFT LEMONADE COOKIES
1/2 cup (8 tablespoons) margarine, softened
1/2 cup Lakanto monkfruit (I haven't tried it with any other sugar substitute so I don't know how they would do)
1 egg
1 1/2 cups flour
1/2 teaspoon baking soda
3 ounces frozen lemonade concentrate, thawed
powdered monkfruit or other powdered sugar substitute
Using a mixer cream margarine and sugar substitute until fluffy. Add egg and beat in well. Mix flour and baking soda and add alternately with 1 ounce of the lemonade until a soft dough is formed. Drop by teaspoons onto a greased baking sheet. Bake at 400 for 8 minutes. If you want a more uniform cookie form into balls and press flat. These cookies do not spread. Makes 30 - 36.
For the glaze mix powdered sweetener with the remaining 2 ounces of lemonade until it is smooth and spreadable, but not too thin. You don't want it to run down over the cookies. Top each cookie with the glaze and let sit until hardened. Store in an airtight container.
Another option if you do not want to make a glaze is to brush the remaining lemonade over top of each cookie then sprinkle with sugar or sugar substitute.
Let's Cook YouTube Video
1/2 cup (8 tablespoons) margarine, softened
1/2 cup Lakanto monkfruit (I haven't tried it with any other sugar substitute so I don't know how they would do)
1 egg
1 1/2 cups flour
1/2 teaspoon baking soda
3 ounces frozen lemonade concentrate, thawed
powdered monkfruit or other powdered sugar substitute
Using a mixer cream margarine and sugar substitute until fluffy. Add egg and beat in well. Mix flour and baking soda and add alternately with 1 ounce of the lemonade until a soft dough is formed. Drop by teaspoons onto a greased baking sheet. Bake at 400 for 8 minutes. If you want a more uniform cookie form into balls and press flat. These cookies do not spread. Makes 30 - 36.
For the glaze mix powdered sweetener with the remaining 2 ounces of lemonade until it is smooth and spreadable, but not too thin. You don't want it to run down over the cookies. Top each cookie with the glaze and let sit until hardened. Store in an airtight container.
Another option if you do not want to make a glaze is to brush the remaining lemonade over top of each cookie then sprinkle with sugar or sugar substitute.
Let's Cook YouTube Video
