KETO Lemon Citrus Crinkle Cookies

YOU WILL NEED:

•         2 large, lightly beaten eggs
•         1/3 cup soft butter

DIRECTIONS:

1.     Parchment line a baking sheet and set aside
2.     Remove small clear pouch found inside your bag and set aside
3.     Add butter to a medium sized mixing bowl and beat butter until light and fluffy. Add eggs one at a time and once again beat eggs into butter until combined and mixture is a pale yellow
4.     Empty contents found directly inside your pouch into your butter and egg combination and using a spoon combine your wet and dry ingredients until a soft dough forms. It will take a bit of work but will come together
5.     Wrap your dough and refrigerate for an hour.
6.     Preheat oven to 350F (175C). 
7.     Empty contents of small bag you set aside in step 2 into a shallow bowl.
8.     Pinch off pieces of dough (about 1.5” round) and form in balls. Roll your dough balls into the contents on your plate to coat completely.
9.     Repeat for all your dough. Bake cookies for 15 to 20 minutes until set and slightly cracked and under done.  Be careful edges of cookies do not burn
10. Sprinkle additional KETO lemon sugar on top of your baked cookies if desired.
11. Store in an airtight container for up to a week.

Tips : If you want “cake style” cookies versus crinkle cookies, do not refrigerate dough and bake immediately.  Dust with your KETO lemon sugar (found in your small pouch) after baking