These were a big hit, but they are somewhat time consuming, so we did not make them very often. Every time we did make them, we sold out quickly.
Lemon Bites
Yield: approximately 60 small cookies / 5 dozen (use small
scoop)
210 grams brown rice flour blend
60 grams tapioca flour
120 grams cane sugar
1 teaspoon xanthan gum
1 teaspoon cream of tartar
1/8 teaspoon fine salt
1/2 tablespoon freshly grated
lemon peel
160 grams cold shortening, cut in
smallish pieces
1 egg
1+ tablespoons fresh squeezed
lemon juice
Preheat oven to 350°F. Line
baking sheets with parchment paper.
Measure
dry cookie ingredients directly into mixer bowl and whisk until thoroughly
combined.
Measure
pieces of shortening into bowl. Put bowl on stand mixer and beat on high for
about 1 minute, until dough forms a ball.
Add
egg and lemon juice, and mix to form a sticky, stiff dough. If the dough is too
dry, gradually drizzle in more juice, not too much.
Set
out a shallow bowl of sugar (about 1 cup). Scoop balls of dough into sugar.
Roll in sugar, place on parchment paper (11 per sheet) lined baking sheets,
press flat with palm of hand, and bake for 6-1/2 minutes at 350 degrees.
Cool
on pan for 6 minutes before transferring to cooling rack to finish cooling.
