Lemon Cookies

I haven’t been very good about putting my recipes up, and that’s because I don’t write my recipes like a normal human, but instead make flow charts. So, it’s been hard for me to translate them back into written recipes for this blog. I’m going to start with the Lemon cookies I made the other day.

Lemon Cookies
Time: 15-20min
Yield: 12 cookies

2 sticks softened butter
1/2 Cup powdered sugar (+more for rolling/dusting)
1 tbsp lemon juice
2 tsp lemon zest (I admittedly put in about a full tablespoon and it was good)
1tsp vanilla
1 egg
1 cup almond flour
1 cup King Arthur Gluten Free Flour blend
2 tbsp Coconut flour
2 tbsp Tapioca starch
(note: these two flours can be replaced by 1/4c of your flour blend or rice flour (the brown sweet would be best but whatever you have on hand is fine, just has to be 1/4c.))
1 tsp salt
1 tsp baking powder
1 tsp baking soda

◽Pre-heat oven to 350F

◽Cream the butter, sugar, lemon zest, lemon juice until well combined. Add egg and vanilla and cream again.

◽Mix the flours, salt, baking powder, and baking soda in a separate bowl and add to the wet ingredients a little at a time. The dough should be dry enough to form a soft ball, but not thick and stiff.

◽Roll the dough into small balls, roll the balls in powdered sugar, place evenly spaced on a baking sheet (I use silpats or parchment, and I highly recommend either one for gluten free baking as things can get a little sticky.)

◽Bake for 7-9 minutes, or until they just start to crackle on top. Let them cool and dust them with powdered sugar. I put a piece of parchment (or a towel in a pinch) underneath for easy clean up. You do want to make sure you wait for them to cool, as the powdered sugar will dissolve if they are still hot (which will taste the same but not be as pretty.)

The final result