<<Disclaimer: Verify this information before applying it to your situation.>> This recipe was modified from a recipe submitted by [log in to unmask] in July. She/he used Frontier Naturals Lemon Extract which was alcohol free, but any type of gf extracts will work. This recipe can be egg-free with egg replacer, and corn-free if you use potato starch (I think the egg replacer does have corn in it. I didn't try this but I replaced half the oil in the original recipe with applesauce. You could probably replace more or all of it with applesauce, if you desire a lower fat recipe. If you do, make sure the pan is greased or use cooking spray so the cookies don't stick. GF Lemon Sugar Cookies Preheat oven to 350. In a large bowl, combine: 3/4 cup amaranth flour 1/4 cup potato starch or corn starch 1/4 cup soy flour 1/4 cup tapioca flour 1 Tbsp arrowroot powder 1 1/2 tsp xanthan gum 1/2 tsp cream of tartar 1/2 tsp baking soda (not powder) 1/4 tsp salt In a smaller bowl, beat 1 egg or equivalent egg replacer 1 cup sugar 1/4 cup canola oil (or margarine, if tolerated) 1/4 cup applesauce 1 tsp gf vanilla extract 1 tsp gf lemon extract Combine the wet mixture and the dry mixture. Add a small amount of water if necessary - the consistency should be that of a wet cookie dough, but not so sticky that it can't be handled. Using a cookie scoop drop 1" balls of dough onto an ungreased cookie sheet. Then flatten the balls by whacking gently with a spatula. They will spread somewhat as they are cooking. Sprinkle with sugar, press again gently with the spatula to embed the sugar, than bake for 10-15 minutes or until lightly golden brown. Makes about 50 cookies - these keep well in an airtight container.