MY TWIN DAUGHTER NESHY 3-INGREDIENT PALEO ALMOND LEMON COOKIES

No, this is not my daughter’s recipe. However, she found it on-line, loved it and made it for me. The cookies are delicious, nutritious and gluten free. Better yet, she recorded the process so that I can share it with all of you today.
 
Incidentally, the ASL logo on the coffee mug next to the cookies shows the sign for Starbucks in American Sign Language. I am so happy that the company decided to open the only Starbucks Signing Store, near Gallaudet University in Washington, DC and staffed it with 25 employees from across the country, who are partially or fully deaf and who communicate in American Sign Language with all customers. BRAVO STARBUCKS!
 
Category:  Dessert
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost:    $3.00
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 12 cookies (or 4 servings of 3 cookies each)
 
Ingredients
1 lemon (for the juice and zest) (.50)
¼ c. Maple syrup ($1.00)
1 c. almond flour ($1.50)
 
Directions
Rinse, pat dry, zest the whole lemon and extract the juice. Set both aside.
Measure the flour and add to a med-size bowl.
Add the lemon juice, zest and maple syrup. Whisk by hand until all ingredients blend together and are well incorporated.
Shape the dough into a ball, wrap in plastic wrap and place in your freezer for about 10 minutes to get a bit firm.
Preheat oven at 350 degrees.
With an ice cream scooper, scoop the dough into a cookie sheet (approx.12 balls)
By using a fork slightly dipped into water, press the cookie down as you would a peanut butter cookie, in a criss-cross pattern.
Place in a lightly greases cookie sheet.
Bake between 10-12 minutes.
Remove from oven, allow to rest to cool down before removing them from the cookie sheet.
When totally cold, sprinkle powder sugar all over.
 
Enjoy!