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Sat, 1 Nov 1997 15:50:05 -0800 |
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<<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.
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