Lemon Curd Cookies Directions:
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Preheat a conventional oven to 350°F.
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Line two half-sheet baking pans (18 x 13 inches) with parchment paper.
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In a large mixing bowl, beat the softened butter and granulated sweetener with an electric mixer on medium speed for 2 minutes until smooth.
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Add egg yolks, lemon zest, lemon juice, and salt. Beat for 30 seconds until fully combined.
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Add flour and mix on low speed until moist clumps form.
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Gather dough in the bowl and press gently until it binds together.
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Scoop scant 1-tablespoon portions and roll into 1.75-inch balls.
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Place dough balls on prepared pans, spacing them 1 inch apart.
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Press a deep, round indentation into the center of each ball using the back of a small round tool.
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Bake for 18 minutes until cookies are set and lightly golden on the bottom.
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Remove cookies from oven and immediately fill each indentation with lemon curd.
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Return cookies to oven and bake for 2 additional minutes to set the curd.
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Remove from oven and cool on the pan for 5 minutes before transferring to a wire rack.
WW Points Calculation
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Light butter, 1 cup: 24.00
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Granulated zero-calorie sweetener, 1/2 cup: 0.00
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Egg yolks, 2 large: 0.00
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Lemon zest and lemon juice: 0.00
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Kosher salt: 0.00
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White whole wheat flour, 2 1/2 cups: 43.00
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Sugar-free lemon curd, 3/4 cup: 13.50
Points Information:
Total Points: 80.50
Servings: 30 cookies (1 cookie per serving, each 1.75 inches wide)
Points per serving: 2.68
Nutrition Information
Calories: 112
Fat: 5 g
Protein: 2 g
Carbohydrates: 15 g
Sugar: 2 g
Sodium: 85 mg
I'm waiting for your comments! Enjoy!
