Lemony Lemon Cookies

I picked up some lemons at the grocery store the other day to make something yummy. I finally decided on a few recipes; so, it is lemon day at the Darroch house. I spent the morning making these Lemony Lemon Cookies and some Lemon Brownies (look for that post in a few days). 

While the kids and I ran out to do some errands, my husband came home for lunch. I didn't know he was planning to come home; so when I received his text about tasty lemon cookies, I was surprised but happy that he like them. 

If you like lemon, you will love these cookies. They pack one heck of a punch.

What You Will Need:
KitchenAid Mixer with Paddle Attachment
Small Scoop
Baking Sheet(s)
Silicone Mat(s) (This is optional, but I highly recommend it.)
Cooling Rack(s)

Ingredients:
For Cookies
3/4 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 Tablespoon Lemon Zest
2 Tablespoons Fresh Squeezed Lemon Juice
1/2 cup Unsalted Butter, room temperature
1 cup Sugar
1 large Egg, room temperature
1 teaspoon Pure Vanilla Extract

For Glaze
2 cups Powdered Sugar
2 Tablespoons Lemon Zest
1/3 cup Fresh Squeezed Lemon Juice

Directions:
In two separate small bowls, zest and juice lemons. (Make sure you wash the lemons before you zest them.) Set aside.

In a medium bowl, whisk together soy flour, tapioca starch, potato starch, corn starch, xanthum gum, baking soda, salt and lemon zest. Set aside.

In KitchenAid Mixer bowl, cream butter and sugar together with paddle attachment.

Add egg.

Add vanilla.

Add lemon juice.

Add dry ingredients and mix on medium until smooth.

Don't be surprised, the dough is a very soft dough. I experimented with different sized cookies and found that small cookies work best. I also found that if you refrigerate the dough for 1/2-1 hour, the cookies won't spread quite as much. 

Preheat oven to 350°F.

Drop by tablespoon size balls on silicone mat lined cookie sheet about 1 inch apart. (I used a small scoop.) Bake for 12-15 minutes or until slightly golden brown.

Cool on baking sheet for 2 minutes, then transfer to cooling rack to cool completely. (Place cooling rack on baking sheet to catch run off of glaze.)

In a small bowl mix together glaze ingredients until smooth.

When cookies are cooled completely, spoon glaze onto cookies.

Be careful who is around when you eat these cookies, because they will make you pucker up. And you don't want to get caught puckering up to the wrong person. ;) 

Warning: These cookies also disappear very quickly. 

"Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now!"

Don't lose sight of your passion!

Sheryl