Skinny Lemon Thumbprint Cookies (gluten free)

2 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
4 tbsp Coconut Flour - Bob's Red Mill (by PURPLEPIECAT)
.25 cup Granulated Sugar
50 serving Equal 0 Calorie Sweetener (by EGRAMT)
1 tsp Baking Powder
.125 tsp Salt
8 tbsp blue bonnet margarine
1 egg hcf extra large eggs (raw)
1 tbsp lemon zest
.5 serving Lemon, fresh squeezed, juice of one whole lemon
5.25 tbsp Dickenson's Lemon Curd (by PEBBLES32165)

Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper; set aside
In a medium mixing bowl, sift together the 2 C. Bob’s Red Mill Almond Meal/Flour, 1/4 C. Coconut Flour, 1/4 C. Sugar, 1/4 C. Natural Sweetener, 1 Tsp. Baking Powder, and 1/8 Tsp. Salt; set aside as well.
In another medium mixing bowl, mix together the 1/2 C. Butter, 1 Large Whole Egg, 1 Tbsp. Lemon Zest, and the Lemon Juice.
Add the dry mixture into the wet and stir until just combined; allow the mixture to sit for about 10 minutes.
Roll the dough into 1" balls and place 2" apart on the prepared baking sheet.
Bake the cookies for about 6 minutes.
Remove from the oven and use a round 1/2 Tsp. measuring spoon to press down about 3/4 of the way though the cookie to make an indention.
Fill each indention with about 1/2 tsp. of the lemon curd.
Return the pan to the oven to bake for another 5-7 minutes.
Once the cookies have set and the bottoms are brown, remove from the oven and allow to cool for about 10 minutes before transferring to a wire rack to cool completely.

Enjoy warm or store in an airtight container in the fridge for 3-5 days.

Serving Size: 1 cookie

Number of Servings: 22

Recipe submitted by SparkPeople user BECCALEIGH94.