LEMON BUTTER COOKIES

LEMON BUTTER COOKIES Makes 24 cookies 1/2 cup butter, softened 1/3 cup granular Splenda or equivalent liquid Splenda 1 teaspoon lemon extract 1 teaspoon vanilla 1 teaspoon lemon zest, from 1 small lemon (1 gram) 1 egg 1 cup almond flour (4 ounces) 1/3 cup vanilla whey protein powder 1 teaspoon baking powder Put everything in a medium bowl and beat with an electric mixer until creamy. This will only take about a minute. Using a cookie scoop, scoop 24 balls of the dough onto a silicone or parchment-lined baking sheet. Place them 4 balls across and 6 balls down on the sheet. Cover the dough balls with a sheet of wax paper. Very gently press dough down with the bottom of a glass, to about 1/4-inch thick. Carefully remove the wax paper (the dough might stick to it a bit) and bake them at 350º about 8-12 minutes or until golden brown. Cool on a wire rack.