Snowy Lemon Cookies

Snowy Lemon Cookies - Gluten-Free and Dairy-Free
Light and lemony gluten-free wheat-free cookies.

Luscious Lemon Cookies


It is a vaguely unnerving thing to look back and see the past curving away behind you, blurring into a soft and distant memory. So often we food bloggers write about the future, imagining holidays- like Christmas (and lemon cookies)- perched in a hot, noisy apartment on a bright September afternoon, conjuring the stillness of snow and December candlelight.

Such is the blogging life- often a life lived forward, imagining the new.

Today I sit on a sublet chair in a Portland rental, wrapped in a thick sweater as December rain wets the rusty color of the almost bare oaks outside my studio window. We are searching for a more permanent home. A space to create. Widening our scope to include the California coast. Our friend and housemate has placed an atlas, opened to US Route 101 on the kitchen table- with a magnifying glass (not subtle!) to tempt us.

He knows I've been dreaming of a proper art studio, missing the converted Connecticut barn we rented (two winters ago, now!).

I am in a Terence Malick sort of mood. Wanted to escape with my iPad and watch To the Wonder- for the third time this week.

And wishing I had some of these Snowy Lemon Cookies.



Snowy Lemon Cookies - Gluten-Free and Dairy-Free
Dusted with powdered sugar. Snowy Lemon Cookies.

 

Karina's Snowy Lemon Cookies Recipe

Recipe by Karina Allrich, posted November 2012.

These light as snow lemon cookies are lovely as a simple dessert paired with freshly brewed green tea, ginger tea, or espresso. A perfect little holiday cookie.

Ingredients:

1 cup sorghum flour
3/4 cup potato starch or white rice flour
3/4 cup powdered sugar
1/2 cup tapioca starch
4 teaspoons grated lemon zest, packed
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup Earth Balance Stick, coconut oil, or butter
1/4 cup organic agave or honey
1 free-range organic egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
Powdered sugar for coating

Instructions:

In a large mixing bowl, whisk together the sorghum flour, potato starch, powdered sugar, tapioca starch, lemon zest, xanthan gum, baking soda and sea salt.

Add in the Earth Balance, coconut oil or butter, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.

Add in the agave/honey, beaten egg, fresh lemon juice and lemon extract. Beat well until a smooth and taffy-like dough forms.

Cover with plastic wrap and refrigerate the dough for one hour.

Preheat the oven to 350º F. Line a baking sheet with parchment paper.

Pinch off pieces of the dough and roll them into small balls. Place the balls onto the lined baking sheet, at least two inches apart (they will spread). Bake on the center rack for 12 to 15 minutes, until firm and slightly golden. They will still be slightly soft, so allow them to cool on the baking sheet for two minutes.

Scoop a cup of powdered sugar into a large zip-lock bag..

While still slightly warm, remove the cookies and place them into the bag; coat the cookies with the powdered sugar. Gently remove the cookies and shake off the excess sugar. Store between layers of parchment paper. Refresh sugar with sifted powdered sugar before serving, if needed.


Makes: 30 cookies.

*Notes

Ener-G Egg Replacer will work in place of the egg.


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Recipe Source: glutenfreegoddess.blogspot.com. A version of this original cake recipe by Karina Allrich appeared in Allergic Living's Winter Issue 2012.

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For substitution help, please see my guide to baking with substitutions here.


xox Karina