Tender low carb sugar cookies with a sweet lemony glaze. And make your own sugar-free sanding sugar for a colourful, festive Easter treat.
You know, I like to think I am pretty adept at this low carb gluten-free baking thing, but there are times when I come face to face with the fact that I don’t really have a clue what I am doing. As I joked on Facebook the other day, it’s all a big crapshoot. I get an idea, I consider the properties of the ingredients I can use, I head to the kitchen and I get a-mixing. Most of the time, this approach works really well for me and the results are as good as or even better than I had hoped. Every so often, however, my dough, my batter or my sauce just won’t do what I as I ask and I can’t seem to coax it into behaving, no matter how hard I try. Thankfully, the problems tend to lie with appearance and texture, but not with taste. So if it tastes good, it’s usually salvageable in some form or other. And if I’m lucky, I can regroup and get something good out of the deal.
These lovely little cookies were never meant to be a rolled, cut out cookie. My original intention was to make them into the pretty twisted Lemony Greek Easter Cookies (also known as koulourakia) I saw on my friend Erin’s blog, Dinners, Dishes and Desserts. I saw them and instantly wanted to make a low carb version, and I really thought I had the right idea for the dough. But my dough thought otherwise, apparently and just would NOT hold together enough to be twisted into shape. Or rather, it would, but not without a serious amount of coaxing and effort on my part. I felt it would be unfair to bring my readers a recipe that took that much work. But the lemony flavour of the dough was so nice, I couldn’t scrap it altogether. I ended up gathering all the dough back together and rolling it out for sugar cookies. Then a little lemony glaze and some homemade low carb sanding sugar, and I ended up with delicious cookies worthy of any Easter celebration. Phew!