Note from the editor: Lemon desserts are my absolute favorite. There’s just something about that sweet & tangy flavor combination that is simply irresistible to me, so I was really excited when Shari suggested that we try making some lemon cookies. In the interest of full disclosure, by “we baked together,” I mean that Shari bakes while I take & style the photos.
We put the first tray of cookies in the oven and watched them just… flatten. In an attempt to get them to be more traditionally cookie-like, we pulled out a mini muffin tray, hoping that the edges would help them retain their shape. They did not. While they didn’t look the way we’d expected them to, they tasted absolutely delicious! Rolling with it, we shrugged our shoulders and decided to just change the name of these to “lace” cookies, a technique that’s actually hard to achieve when baking with traditional ingredients.
That’s when things got really… well, fun. We decided to play with our food. Shari pulled out another cookbook and we whipped up some lemon glaze by simply substituting in Daiya cream cheese. And since I’d happened to have black and white cookies on the mind, we melted some chocolate too. The result? A gorgeous assortment of wonderfully lemony lace cookies that pair excellently with tea.
Lemon Lace Cookies
Yield: 24 cookies Prep time: 10 minutes Freeze time: 3 hours Baking time: 8 to 10 minutes Ingredients: Lemon Lace Cookies
- 3/4 cup or 94 grams of Allergen-Free artisanal flour blend ( see below)
- 1/4 cup yellow cornmeal
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons Earth Balance margarine or butter if you can eat dairy
- 3/4 cup sugar
- 2 tablespoons grated lemon zest
- 1 teaspoon vanilla extract
- 1 ½ teaspoon EnerG egg replacer mixed into 2 tablespoons very hot water or 1 egg if you can eat eggs
- 1 tablespoon Daiya cream cheese substitute or cream cheese if you can eat dairy
- 2 tablespoons lemon juice
- 1 ½ cups or 6 ounces of sifted confectioners’ sugar
- Combine the first five cookie ingredients in a bowl and set aside.
- Beat the margarine at medium speed in a mixer until light and fluffy. Gradually add the sugar, beating at medium speed until well blended. All of the sugar crystals should have dissolved.
- Add the lemon zest, vanilla and the egg replacer and beat well. Add the flour mixture and stir until well blended. Beat at medium speed for two minutes.
- Turn dough out onto waxed paper and shape into a 6 inch log. Wrap the log in waxed paper and freeze for three hours or until very firm.
- Preheat oven to 350°. Line a baking sheet with parchment paper being sure to glue the parchment paper down with a few drops of cooking oil.
- Cut the log into quarter inch slices and place slices 2 inches apart on baking sheet. These cookies will spread.
- Bake for 8 to 10 minutes until fully baked and beginning to brown at the edges.
- Move parchment paper on to cooling rack and allow cookies to cool completely.
- Glaze: Beat glaze ingredients well until creamy and smooth. I use an immersion blender.
- If you happen to have a tartlet pan you can put small amount of dough in each depression and end up with these adorable tart shells that you can fill with lemon icing or chocolate icing. (They take longer to bake then the cookies on the cookie sheet.)
Artisanal gluten free baking mix
- 300 grams brown rice flour
- 123 grams sorghum
- 128 grams cornstarch
- 65 grams potato starch
- 22 grams potato flour
- 1& a half teaspoons xanthan gum
- Blend very well and store in freezer ziplock bag.
- Before using bring to room temperature and stir very well before measuring. I actually doubled this batch so that I always have it on hand. I use it in lots of different cookie recipes including chocolate chip cookies, Mexican wedding cakes, and chocolate cookies as well. *If you are allergic to corn feel free to substitute additional potato starch for the corn starch amount.
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