Last time we talked about lemons, I was so cranky.Today, I’m good. Just thought I’d let you know.
Are you a morning person? How’s your morning hair? Mine’s a mess. I open my peepers, I hop right in the shower — even before I write my love letters to you, puddin’. I want you to like me, so I try to look my best for you. [On a kidding scale, that registers a 40% kidding/60% lunatic]
How do you know if you’re a morning person? Are there only 2 choices – morning person or night owl? I’m fairly certain I’m neither.
When I get into the swing, I’m up before dawn. But we’re not talking about the hop-outta-bed kind of ‘up.’ It’s more like stumble out of bed, fend off leaping dogs, brush and shower, sprinkle with coffee and I’m up & at ‘em.
I’m never a night person. I’m a stammering, fumbling, whining mess at night. I love climbing into bed. Every night, sleep is like an old friend. A faithful & familiar lover. Hello, lover. I’ve missed you so.
Then there’s YOU.
I bet you have a thick, gorgeous mane of hair that is bothered not by a night’s slumber. You wake to find yourself rosy and refreshed, your skin dewy. You’re bright and shiny new, like a plump lemon!
I’m green with envy. If I wanted bright and shiny new in the morning, I’d have to go to sleep clutching an actual … lemon.
But it’s okay. I’m cool with it. Totally. I’m into lemons. I have a crush on those little yellow cuties. Add them to some Fresh Tomato Marinara Sauce and you won’t believe how bright and shiny new your pasta tastes. Squeeze the juice, then grate the zest for Lemon Poppyseed Muffins. Want to squeeze every last drop of juice out of one? Microwave it for 30 seconds before juicing. But you probably already knew that. You’re way out ahead of me, with your fluffy hair and shiny teeth.
These lemon cookies have a thin crispy layer on the outside that gives way to a slightly chewy center. First, you taste the satisfying sweetness of the sugar on the tip of your tongue. When that first bite starts to make its way around your mouth, then it’s the bright sour taste of the lemon juice and zest. Sha-bang! Now your mouth is watering. [so is mine, and I have no cookie in there] These freeze like a dream, and they’re the perfect treat for these final days of summer. That — and they go great with your hair.
| Lemon Cookies |
- 1 cup plus 4 to 6 tablespoons all-purpose gluten-free flour, divided (I use Better Batter)
- 1/2 teaspoon xanthan gum (omit if using Better Batter)
- 1/8 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 cup sugar, plus more for dusting
- 1 1/2 tablespoons lemon zest
- 4 tablespoons unsalted butter, at room temperature
- 1 extra-large egg, lightly beaten, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons freshly squeezed lemon juice
- Preheat your oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set them aside.
- In a large bowl, place 1 cup plus 4 tablespoons flour, xanthan gum, salt, baking powder, 1/2 cup sugar and lemon zest, and whisk to combine well. Add the butter, egg, vanilla and lemon juice, and beat until well-combined. The batter should be smooth and thick. It will need to be chilled before it is ready to roll out, but right now it should be thick enough for you to handle without it sticking to your hands. If the dough is sticky, sprinkle it with one of the 2 remaining tablespoons of flour. Knead the flour into the dough. If it is still sticky, add the final tablespoon of flour and knead in.
- Split the dough into two parts, wrap each tightly in plastic wrap and refrigerate until firm (about 30 minutes). If I’m really anxious to get started, I’ll stick it in the freezer to firm up.
- Once chilled, roll the dough between two pieces of plastic wrap or parchment paper until it is a little more than 1/8 inch thick (a bit thicker than a nickel). Cut into 2 1/2 inch rounds (or whatever size and shape you like). Do your best to ensure that the thickness of the dough is uniform, or some parts of the cookies will cook much faster than others. When baking, if you are concerned about that, just lower the oven temp to 325 degrees F. and watch the oven carefully (they will take longer to bake, between 15 and 20 minutes).
- Place the rounds about 1 inch apart on the prepared baking sheets, sprinkle with additional sugar (if desired), and chill once more until firm (just a few minutes this time). Once chilled, place the cookies in the center of the preheated oven, and bake for 10 to 12 minutes, or until the bottoms and edges of the cookies are firm and pale golden.
- Allow to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. They should be pretty much good to go after the first 5 minutes of cooling, though.
- These freeze really super well, and taste perfect right out of the freezer. Just be careful to freeze them in stacks, rather than loose, or they will break.
Pamela’s Baking Mix and Pamela’s Bread Mix are not meant to be all-purpose gluten-free flours. They are multi-ingredient baking mixes, and they will NOT work in this recipe.
If you are using a bean flour blend, you’re on your own. I can’t work with that stuff. I still love you, even though I may not fully understand you.
The best nondairy butter substitute is Spectrum nonhydrogenated vegetable shortening.
kiss*hug*kiss*hug
Nikki
P.S. These here bloggy words are bigger. Do you find them easier to read? I hope so. :)
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Oh Yum!
What about getting the dough into a tube-like roll and then just slicing the cookies uniformly? I HATE rolling out and cutting – I just don’t have an ounce of patience for it! Can you imagine all the wonderful things these would go with? Sorbet and berries? Oh… how about ice cream sandwiches? I may have to get over my rolling issues!
Hi, Lisa,
Sure. You could definitely do slice-&-bake. They won’t be quite the same, since it would be very hard to slice them the right thickness, but the taste will still be sweet-n-lemon-sour. They really are super easy to roll out if they’re properly chilled. I promise! These would be awesome with sorbet and berries. Ooooh how about mascarpone and berries. Maybe a sandwich with the cookies and a mascarpone-berry filling? Yum.
xoxo Nicole
Those look wonderful! They will be a perfect accompaniment to the dinner I am making this weekend. Yay!
Ps. My early morning hair sometimes frightens even me!
Hi, Amanda,
Perfect!
Oh, and I don’t believe that your morning hair is anywhere near mine. I just … can’t believe it!
xoxo Nicole
Oh my… these look to be the prefect dessert for a GF family BBQ coming up. YUM!
PS – I only pretend to be a morning person…. my kids know not to even talk to me before I’ve had my tea! :-)
Hi, Michelle,
Yes! These are the perfect sweet ending for a BBQ. Roll them out a tiny bit thicker and they’ll make really sturdy ice cream sandwiches!
One reason I get up as early as I do is so that I’m up before the children. Please don’t tell them. :)
xoxo Nicole
Hello Nicole! Last time we talked, I was cranky. And depressed. But not about lemons — love lemons! I am nervous about these, cause you know how I am about cookies, but I think I can do these eventually. Not today, though, today is more tortillas (feeling very confident!) and graham crackers, actually. Cause my daughter is making s’mores bars for Friday’s cross country meet. Yum. Anyway, I do have that thick mane of great morning hair — so sorry, hope we can still be friends! But I also love my bed and my sleep, I bet just about as much as you do! So I think it will all work out! Thanks! Anneke
Hi, Anneke,
I know you can do these cookies. But I’m glad you’re sticking with the tortillas. I’m sure you’ll do great! S’mores bars sound great. It is so important to have a Graham cracker recipe in your back pocket, you know? I knew you had beautiful morning hair! Of course we’re still friends. A little envy keeps the friendship fresh and alive. :)
xoxo
Nicole
I think you totally made my day!
Oh My! This is the first time I’ve ever read your blog and you won me over already! Yes, the lemon cookies look fabulous, but I think it’s the line about fending off the leaping dogs, or maybe the line about taking a lemon to bed….too funny! You’ve made a new fan today! BTW I’m one of those totally disgusting morning people….I’ve even been told I’m “cute” in the morning….and I’m 48 years old….tee hee.
Hi, MaggiePeg,
I love new fans! Welcome to the site!
I think it’s fabulous to be called ‘cute’ at 48 years old. But forget cute. I think you’re adorable! I have no beef with morning people. In fact, I do a pretty fair impersonation of a morning person once I’ve showered out my bed head. By the time I speak a word to anyone who walks on 2 feet, it’s been 2 hours and I’m raring to go!
So glad you stopped by. Hope you’ll make it a habit, you cute thing you.
xoxo Nicole
Not actually commenting on the cookies, though they do look tasty. Have a quick comment about a recipe in the cookbook. Made the Savory Olive Oil Crust for pot pie kind of recipe (in the process of cooking the dish as I type), and I noticed (not sure if it’s just me in a hurry or just not seeing it) that 1 1/2 tsp on white wine vinegar is called for in the ingredients list, but nowhere in the recipe does it say where or when to add it to the dough. When and where should I add the vinegar?
We really do enjoy your recipes. You cookbook is a staple in my kitchen, and I recommend it every chance I get (website too).
Hi, Tracy,
I sincerely apologize for that editing mistake. It has been corrected in the second printing (not that that helps you any, I’m afraid). You add the vinegar right after adding the olive oil. I love he ides of using that crust for a pot pie kind of recipe. I hope I didn’t get back to you too late!
I am truly honored to know that the book is a staple in your kitchen. Thank you for inviting my recipes into your home, and for spreading the word!
I hope the crust was a success! It has a more full-bodied taste with the vinegar, and the vinegar also acts as a stabilizer, but it should still work well if you left it out of the recipe.
xoxo Nicole
These cookies are amazing! I made the first batch and ate most of them within that day, then made 2 more batches to share with some of my girlfriends. Thanks for sharing :)
These are so lovely- have to make them! I usually tell my kids not to ask me any questions in the morning until I had my first sip of coffee- life with an infant and three older kids would do that to you :)
@Julia, my kids are all grown but I still don’t like to be distrubed before I have my first cup of coffee! lol @GFOAS love this recipe…must make it very soon as I love, love, love lemons!
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