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Ingredients
- 1 / 2 cup Keri Gold butter softened (HEB), 1 stick
- 1 / 2 cup granulated organic sugar HEB
- 1 / 2 cup organic powdered sugar (at HEB as tapioca starch not corn)
- 1 Pasture Egg
- 1 / 2 cup coconut oil
- 1 tsp grated lemon peel
- 2 1 / 4 cups Bob Red Mills 1 To 1 Gluten Free baking flour at HEB or Whole Foods
- 1 / 2 tsp baking soda
- 1 / 2 tsp Cream of tartar
- 1 / 2 tsp salt
- 3 TBsp sugar for flattening cookies
- For Topping:
- 2 Cups organic powdered sugar
- 1 / 2 to 3 / 4 Tbsp fresh lemon juice
- 3 / 4 cup coarsely shopped shelled pistachios
Ingredients
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Instructions
- In large bowl or stand mixer beat butter and sugars until light and fluffy. Beat in egg, oil and lemon peel until well blended. Beat in flour, baking soda, cream of tartar and salt until well blended. Cover dough with plastic wrap, refrigerate 2 hours.
- Heat oven to 325. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten cookies into 2 inch rounds with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until light golden brown.
- Blend powdered sugar and enough lemon juice for desires spreading consistency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.
Recipe Notes
Merry Christmas & Happy Holidays!
