Lemon Bites Recipe

 
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.