Rachel’s Recipe Box

Very yummy. This came from a taste in my head and an OJ cookie recipe in a book I was reading. Many failed adaptations later, here it is.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients

• 2/3 cup shortening or margarine
• 1 1/2 cups sugar
• 1 egg or 1 TBS egg replacer mixed with 2 TBS warm water
• 1/2 cup lemon juice
• (I bet lemon zest would be great in these, but I was out of lemons)
• 2 cups GF flour mix (I used 2/3 c each pea & amaranth flour, 1/3 c each tapioca and arrowroot starches)
• 1 tsp xanthan gum
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp baking soda

Method

Preheat oven to 400 degrees. In a mixer, cream shortening & sugar. Add egg or Egg Replacer and beat thoroughly. Add lemon juice (& zest if you have it). Whisk dry ingredients together and add slowly to wet ingredients.

Use a cookie scooper or a teaspoon to drop about 2 inches apart onto parchment paper or silpat on cookie sheet.

Bake 8-12 min until light brown on edges - watch out, they go from tan to burned very, very quickly.

Frosting

• 3 TBS margarine/shortening
• 1 1/2 cup confectioners sugar
• 1 1/2 TBS lemon juice
• (I bet some zest would be nice here too)

Beat margarine/shortening. Add confectioners sugar and lemon juice until mixed into a very nice frosting texture. Spread on cookies and let set.

Eat ‘em up, yum!