Lemon - Herb Icebox Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
4 oz shortening or vegan margarine2/3 cup sugar1 egg replacer, preparedzest and juice of 1 lemon½ cup brown rice flour½ cup millet flour½ cup sorghum flour½ cup cornstarch1 tbsp agar agar flakes, ground½ tsp baking powder¼ tsp salt¼ cup minced lemon balmYellow coloured sugar (optional)
Beat shortening and sugar.
Add egg replacer, lemon zest and juice, beat well.
Add flours, cornstarch, agar, baking powder, salt and lemon balm.
Shape dough into 2 logs , wrap in plastic and chill 2 to 3 hours (up to 4 days in the fridge, 6 months in the freezer).
Preheat oven to 350°F and line 2 cookie sheets.
Cut logs into ¼ thick slices and place 1" apart. Sprinkle with yellow sugar.
Bake, one sheet at a time, for 15 minutes. Cool on the sheets 5 minutes then move to a wire rack and cool completely.
Serving Size: 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Add egg replacer, lemon zest and juice, beat well.
Add flours, cornstarch, agar, baking powder, salt and lemon balm.
Shape dough into 2 logs , wrap in plastic and chill 2 to 3 hours (up to 4 days in the fridge, 6 months in the freezer).
Preheat oven to 350°F and line 2 cookie sheets.
Cut logs into ¼ thick slices and place 1" apart. Sprinkle with yellow sugar.
Bake, one sheet at a time, for 15 minutes. Cool on the sheets 5 minutes then move to a wire rack and cool completely.
Serving Size: 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 81.1
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 1.1 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.5 g
- Protein: 0.8 g
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