Gluten Free Lemon Cookies and Hansel and Gretel

 Gluten-free Very-lemony Cookies

There's something that comes over me in the springtime, kinda like a cold front comes in with the weather. It's a craving for all things lemon. I've posted recipes for lemon pie, lemon pound cake, lemon cupcakes, etc. in the past, but this pale little gluten-free lemon cookie is just what I wanted (or actually, multiples thereof, because they're small).

Again, as in a recent gluten-free recipe, I used Bob's Red Mill Gluten Free One-to-One flour mix. For any of you who would like a tender but not soft lemon cookie, try out this recipe. I love them, and keep them in the freezer between cravings. There is a reason for this.

The original recipe came from twopeasandtheirpod.com.  I had looked at other recipes, but this one just looked better. And I wanted to use my gluten-free flour mix.

In my opinion, there's no point in making a single batch, so what you see is the doubled recipe, and I added more lemon zest than called for, and didn't bother to put the glaze on the cookies. Who needs it?

Gluten-free Very Lemony Cookies Recipe:

2 1/2 c. Bob's Red Mill Gluten-free One to One flour mix

1/2 t. baking powder

1/4 t. salt

1 c. butter (yes, TWO WHOLE STICKS, in case you wonder why these are delicious!)

1/2 c. powdered sugar

1/4 c. granulated sugar

1/4 c. packed with lemon zest (I mean packed!)

1/4-1/3 c. fresh lemon juice

Preheat oven to 375

Line jellyroll pans with parchment paper or silicone mats.

In a flexible bowl (I use a plastic ice cream bucket), combine flour, baking powder, salt, and whisk to combine. Set aside.

In bowl of stand mixer, combine butter and powdered sugar. Beat on medium until creamy and smooth. In a small bowl, mix together lemon zest and granulated sugar. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined.

With the mixer running on low, gradually pour the dry ingredient mixture into the mixing bowl until all is combined. Chill the dough 30 minutes or overnight.

Roll dough into little balls. Mine were somewhere between a shooter marble and a ping pong ball. If you don't know what either of these is, you probably aren't making this recipe anyway.

Place balls on baking sheet and bake for 12 minutes. After 12 minutes, I had to flatten them with an upside down coffee mug, because they didn't flatten out on their own. Then I baked them another 3 minutes and let them cool on the jelly roll pans before removing.

My personal preference is to eat them right from the freezer. Cold and delicious!

Favorite kitchen appliance, 

my blood red KitchenAid mixer.

It's actually a deeper red than this photo shows.

Plate given to us by a foreign-exchange student

I have to tell you a story about this plate. For several summers, we hosted foreign exchange students from Mexico. One young boy (11 or 12 years old.) brought this plate as a hostess gift. Later in the summer, his parents and siblings came to visit. When one of the other children saw our son and daughter (we just had two at the time), ages 12 and 9, he said, 'Look, Mama, they look just like Hansel and Gretel!'  We thought that was so funny and cute. :-)

 Hansel and Gretel

in their early years

Hansel and Gretel

a bit older

Let me know if you like those lemon cookies!
(Take at least two. They're small.)

 ***

 MOTHER'S DAY IS MAY 14
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