These are the easiest and one of the best low carb cookies I have made - and I have made lots! I am a diabetic so I used powdered xylitol instead of sugar and, as I love lemon, I used two teaspoons of lemon extract instead of vanilla. My first attempt resulted in cookies that were beautifully lemony but far too sweet so now I use just 2 tablespoons of sweetener when making lemon cookies and they are perfect. I have also increased the butter to 50g as the dough would not come together the first time. As a help to non American bakers I have converted my recipe to metric (I am an Irishwoman and find the 'cups' system baffling lol. It is 100g of almond flour or ground almonds, 50g of butter, sugar/sweetener to taste - I used 30g, and 2 tsps of lemon extract. I didn't add salt as all butter here in Ireland is salted. Enjoy!

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