This recipe is adapted from Gluten-Free Girl's wonderful lemon olive oil cookies and makes soft, chewy, intensely lemony cookies. Like little pillows of lemony goodness. I haven't managed to share these cookies with anyone outside our house yet. They seem to disappear before we get outside the door.
1/4 cup plain unsweetened yogurt (soy yogurt works A-OK, too)
1/4 cup extra virgin olive oil
1 large egg
1 tsp pure lemon extract
zest of one medium lemon, well-washed and scrubbed before grating
juice of one medium lemon
1/2 cup brown rice flour
1/2 cup amaranth flour
1/2 cup almond flour
1/4 cup tapioca flour
1/2 cup sugar
1 tsp baking powder
Preheat the oven to 350°.
Combine dry ingredients in a smaller bowl. Whisk well.
Combine wet ingredients in a large bowl. Whisk well, as well.
Stir dry ingredients into wet with a rubber spatula, scraping the sides well.
Spacing them 2" apart, drop cookies by the gooey spoonful onto parchment paper- or silicon sheet-lined baking sheets to make 20 to 24 cookies. Bake 12 minutes in the preheated oven, until cookies are set and cracks in the surface no longer look wet and doughy.
Allow to cool on the pans for five minutes, then cool on a rack.
Makes almost 2 dozen cookies.
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Monday, March 12, 2007
Wednesday, January 31, 2007
Lemon-Lime Refrigerator Cookies
As I did Christmas baking with a newborn baby in the house, I found I couldn't always (or ever!) finish what I started, so I made a lot more refrigerator cookies than I had ever made before. I loved that I could mix the batter and put it in the fridge until the baby fell asleep, but I also discovered that refrigerator cookie recipes adapt very well to gluten-free flours.
These lemon-lime cookies were the biggest hit of the Christmas season in our gluten-free family. This recipe is adapted for gluten-free flours from a recipe originally published in Canadian Living, a fantastic source of reliable recipes.
1 cup softened butter
1 cup white sugar
1 large egg
1 tbsp finely grated lemon rind
2 tsp finely grated lime rind
1 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp salt
4 oz finely chopped white chocolate
1 egg white
1/2 cup ground almonds
GLAZE:
1 cup GF icing sugar
3 tbsp whipping cream
1 tbsp softened butter
1 tsp finely grated lemon rind
1/2 tsp grated lime rind
In a large bowl, very lightly cream the butter with sugar. Beat in egg, lemon rind, and lime rind. In a smaller bowl, whisk flours, xanthan gum, baking powder, salt. Stir into butter mixture. Fold in white chocolate.
In a separate small bowl, beat egg white until foamy. Sprinkle almond meal on waxed paper. Set both aside.
Divide dough into four parts. Place one at a time on a large piece of waxed paper. Using paper as a guide, roll and press firmly into a 6” long log. Remove paper. Brush with egg white and roll in about 1/4 of the almond meal. Wrap the log in plastic wrap and refrigerate until firm, about three hours, rerolling as logs harden to keep round shape.
With serrated knife, cut into generous 1/4” thick slices. Place about 2 inches apart on parchment paper-lined pans. Bake at 375F until bottoms are light golden, about 10 minutes. These cookies burn easily, so watch them carefully and help keep the heat consistent. I found it best to cook just one pan at a time in my oven.
GLAZE: Meanwhile, in a bowl, mix the icing sugar, cream, butter, and lemon and lime rinds until smooth. Spread over hot cookies. Transfer to racks to let cool.
Makes 60 cookies.
These lemon-lime cookies were the biggest hit of the Christmas season in our gluten-free family. This recipe is adapted for gluten-free flours from a recipe originally published in Canadian Living, a fantastic source of reliable recipes.
1 cup softened butter
1 cup white sugar
1 large egg
1 tbsp finely grated lemon rind
2 tsp finely grated lime rind
1 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp salt
4 oz finely chopped white chocolate
1 egg white
1/2 cup ground almonds
GLAZE:
1 cup GF icing sugar
3 tbsp whipping cream
1 tbsp softened butter
1 tsp finely grated lemon rind
1/2 tsp grated lime rind
In a large bowl, very lightly cream the butter with sugar. Beat in egg, lemon rind, and lime rind. In a smaller bowl, whisk flours, xanthan gum, baking powder, salt. Stir into butter mixture. Fold in white chocolate.
In a separate small bowl, beat egg white until foamy. Sprinkle almond meal on waxed paper. Set both aside.
Divide dough into four parts. Place one at a time on a large piece of waxed paper. Using paper as a guide, roll and press firmly into a 6” long log. Remove paper. Brush with egg white and roll in about 1/4 of the almond meal. Wrap the log in plastic wrap and refrigerate until firm, about three hours, rerolling as logs harden to keep round shape.
With serrated knife, cut into generous 1/4” thick slices. Place about 2 inches apart on parchment paper-lined pans. Bake at 375F until bottoms are light golden, about 10 minutes. These cookies burn easily, so watch them carefully and help keep the heat consistent. I found it best to cook just one pan at a time in my oven.
GLAZE: Meanwhile, in a bowl, mix the icing sugar, cream, butter, and lemon and lime rinds until smooth. Spread over hot cookies. Transfer to racks to let cool.
Makes 60 cookies.
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