|Light and lemony cookies for the holidays.|
It is a strange thing. To write about the future, imagining Christmas (and lemon cookies) in Connecticut from a hot, bright, sunlit apartment here in Los Angeles. Such is the blogging life- often a life lived forward, imagining the new.
By now (as you read this) we are on the East Coast, sleeping on a blow-up mattress in our barn studio loft, waiting for the cross-country movers to arrive with our bed, our dishes, our books.
I imagine we are scrambling eggs in the skillet I packed. We are shopping for a used car. One that won't slide sideways in the snow (remember the Honda Fit in New Mexico snow?). We are stocking up on Udi's bread at our village market. Driving up to Great Barrington for the best cup of coffee since our honeymoon in Italy- at Fuel.
I sent ahead a winter coat. Warm boots. A cozy aviator hat (faux fur lined) with puppy-like ear flaps (oddly, bought in Studio City on a ninety-degree day). I imagine I am shivering more than I do in Hollywood. I imagine I am still tired and mildly dyslexic from the red-eye flight on Thanksgiving night.
I imagine I am happy.
And drinking in the pine scented air by the lake. Snapping iPhone pics of brambles by the river. Buying a waterproof map of local hiking trails at the general store. Boiling water for my favorite ginger tea.
And wishing I had some of these Snowy Lemon Cookies.
|Dusted with powdered sugar. Snowy Lemon Cookies.|
Snowy Lemon Cookies RecipeThese 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.
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 coconut oil or organic palm shortening
1/4 cup honey or organic agave
1 free-range organic egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
Powdered sugar for coating
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 coconut oil, 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 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.
- Ener-G Egg Replacer will work in place of the egg.
- In place of coconut oil, dairy-free shortening or margarine will work.
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.