A delectable lemon cookie to enjoy with your coffee.  I like these kept in the freezer for more of a crunchy texture, which I prefer.  Sometimes I just want a cookie...so nice to have my Gluten-Free Bake Mix, because I can pick and choose which recipes I want to make.  Typically it works real well in cookie recipes...especially Gluten-Free Bake Mix 1 (with xanthan gum).  Next preference is Bake Mix 2.  Bake Mix 3 (using neither xanthan gum nor gelatin) will work for many recipes, but sometimes you may get a crumbly outcome!

11/2 cups Gluten-Free Bake Mix 2 (375 mL)
1/4 tsp baking powder (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp baking soda (0.5 mL)
1/2 cup butter, softened (125 mL)
1 egg
Liquid sweetener  to equal 
1/2 cup sugar (125 mL)
1/4 cup granulated erythritol (60 mL)
1 tbsp fresh lemon juice (15 mL)
1 tsp unflavored gelatin (5 mL)
1/2 tsp vanilla extract (2 mL)
3 tsp lemon zest (15 mL)
1/2 cup Steviva Blend®, powdered, OR anything similar (125 mL)
  (I also like the Natural Mate products) 

Preheat oven to 350°F (180°C).  Line baking sheet with parchment paper.  In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, salt and baking soda. 

In food processor, process butter.  Add egg, liquid sweetener, erythritol, lemon juice, gelatin and vanilla extract. Add dry ingredients and process until thickened.  Add lemon zest and process briefly. Place finely powdered Steviva Blend® OR equivalent in a small bowl.  Form generous tablespoon (15 mL) portions.  Roll into balls and then in powdered sweetener. Place on parchment paper and flatten cookies with back of spoon. Bake 10 minutes, or until bottoms are beginning to brown.  Allow to cool.  Keep in freezer or refrigerator, depending on the texture that you prefer.

Yield:  16 cookies
1 serving
103.5 calories
2.1 g protein
9.4 g fat
2.3 g carbs