Lemon Christmas Cookies modified Gluten Free
Some yummy holiday treats made a little healthier but still sweet!
Ingredients
  • 1 / 2cup Keri Gold buttersoftened (HEB), 1 stick
  • 1 / 2cup granulated organic sugarHEB
  • 1 / 2cup organic powdered sugar (at HEBas tapioca starch not corn)
  • 1 Pasture Egg
  • 1 / 2cup coconut oil
  • 1tsp grated lemon peel
  • 2 1 / 4cups Bob Red Mills 1 To 1 Gluten Free baking flourat HEB or Whole Foods
  • 1 / 2tsp baking soda
  • 1 / 2tsp Cream of tartar
  • 1 / 2tsp salt
  • 3 TBsp sugar for flattening cookies
  • For Topping:
  • 2 Cups organic powdered sugar
  • 1 / 2 to 3 / 4 Tbsp fresh lemon juice
  • 3 / 4cup coarsely shopped shelled pistachios
Instructions
  1. 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.
  2. 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.
  3. 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!

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