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LEMON OLIVE OIL COOKIES

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Blue Jeanz

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Registered: 04-2006
Location: Pennsylvania, USA
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LEMON OLIVE OIL COOKIES

LEMON OLIVE OIL COOKIES
MAKES 10 LARGE, 15 SMALL

    * 1 cup sweet rice flour
    * 1 cup tapioca flour
    * 1/2 cup almond flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1/4 cup lemon olive oil
    * 1/2 cup sugar
    * 1 egg
    * 1/4 cup sour cream
    * 3 tablespoons lemon juice
    * Zest of one lemon

    * Sugar (for rolling cookies)

Mix the sweet rice flour, tapioca flour, almond flour, baking powder and salt together. Set aside.

Mix olive oil and sugar together until well-combined. Add egg and blend. Slide in the sour cream and lemon juice. Mix until a cohesive mixture has formed. Slowly fold dry ingredients into wet ingredients, a quarter-cup at a time. (Incorporating dry goods slowly helps improve the texture of gluten-free baked goods.) Add lemon zest at the last minute. The dough will be sticky. Refrigerate at least 2 hours; overnight is better.

Preheat oven to 350 degrees.

Form small balls with the sticky dough and roll each ball in a small bowl containing granulated sugar. Place the dough balls on a baking sheet covered with a Silpat mat or a layer of parchment paper. Bake approximately 10 minutes (Tester's note: Our large cookies took 15 minutes). The cookies will be soft but will feel fully formed. They will have a cakelike texture, so don't expect them to crisp up too much. Let them sit on the baking sheet about 10 minutes. Carefully move cookies to a cooling rack to rest for another 5 minutes, during which time they will harden in the air.

Recipes from "Gluten Free Girl" by Shauna James Ahern

9/27/2007, 8:46 pm

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