LEMON CREAM SANDWICHES

DIRECTIONS:

LEMON SHORTBREAD COOKIES

Step 1

Preheat oven to 325 degrees and line two baking sheets with parchment paper or silicone baking mats.

Step 2

In stand mixer on medium high speed, beat butter and Swerve Granular until creamy.

Step 3

Add almond flour, protein flour, vanilla extract, lemon zest, and salt and beat on medium until well combined.

Step 4
Roll the dough into around 28 balls, and place balls evenly across both cookie sheets. Halfway flatten each ball gently with a flat rimmed glass or cocktail glass. If they stick to the bottom of the glass, gently peel off dough.

Step 5
Place one cookie sheet in the oven and bake for 5 minutes. Take out of oven and press each cookie down again with bottom of the glass. they will be ¼ inch thick.

Step 6
Place back into oven and cook for another 8 minutes. They will be light brown on the edges.

Step 7
Remove from oven and let cool on cookie sheet. Place second cookie sheet in oven and follow the same steps.

Note: Cookies can sit out on the counter for a few hours and become a little more firm if you have the time and makes them a bit more crisp.

LEMON CREAM CHEESE FILLING

Step 1

In an electric mixer or with a hand mixer on medium high speed, mix cream cheese until smooth. Then add Swerve Confectioners and beat until smooth.  Add remaining ingredients and beat on medium high for 10 minutes. Provide fluffiness and helps combine flavors.  Place into icing bag with a Wilton 1A Round Tip.

Step 2

Take two individual cookies. With the first cookie pipe about a quarter size of the filling onto the center of the cookie. Place the other cookie on top of cookie with filling and squeeze together. Set aside,  and follow this process for all cookies until you have around 14 lemon cream sandwiches.

Makes 14 sandwiches