Iced Lemon Sugar Cookies (Low Carb)

Ingredients

Sanding “Sugar”:
• 2 tbsp Swerve Sweetener or other granulated erythritol or xylitol
• 1 drop yellow gel food coloring
Dough:
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 6 tbsp butter, softened
• 1/2 cup Swerve Sweetener (or other erythritol sweetener)
• 1 large egg, room temperature
• 3 tbsp fresh lemon juice
• Zest of one lemon
Glaze:
• 6 tbsp powdered Swerve sweetener (or other powdered erythritol)
• 3 tbsp fresh lemon juice

Instructions

1. For the sanding “sugar”, combine granulated sweetener and gel food coloring in a small bowl. Use the back of a spoon to work food coloring into sweetener granules. Set aside.
2. For the dough, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt in a medium bowl.
3. In a large bowl, beat butter with sweetener until well combined. Beat in egg, lemon juice and lemon zest.
4. Add almond flour mixture and beat until dough comes together. Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/4-inch thickness. Place on a cookie sheet and chill in refrigerator for 30 minutes.
5. Preheat oven to 325F and line another baking sheet with parchment. Cut out cookies into desired shape and lift carefully with a small, offset spatula or knife. Place cookies at least 1/2 inch apart on prepared baking sheet. Reroll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up).
6. Bake 12 to 14 minutes, or until just golden brown and firm to the touch.
7. Let cool on pan 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, stir powdered sweetener and lemon juice in a small bowl until smooth.
9. Spread a thin layer of glaze over each cookie and sprinkle with sanding sugar.