I have had a killer sweet tooth recently. I'm not really sure why, maybe a breastfeeding thing? But, I had to get into my kitchen nonetheless! When big A was diagnosed with Celiac Disease, I thought my baking days were over. We said goodbye to wheat forever, but a whole new world of baking and cooking has been opened up to me.
I've been following Gluten Free on a Shoestring on Facebook for quite some time, so when Nicole posted a recipe for lemon meltaways I knew this would be the treat to cure my craving for sweets. Not only did these turn out better than I would've thought- I will definitely be making them again soon! So, without further ado, here's my attempt on these delicious gluten free lemon meltaways!
So, in order to get this deliciousness going, you want to start with your dry ingredients. I used my favorite flour: Pillsbury gluten-free flour
, but you can use whatever works best for you- just be sure it
contains xanthan gum.
Start by first mixing:
1.5 cups flour
1/3 cup cornstarch
1/2 tsp baking powder
1/4 tsp salt
2/3 cup powdered sugar
zest from 1 lemon
Make sure there are no clumps of lemon zest- because that will make for one nasty cookie!
Once everything is mixed really well, you want to create a well into the flour. One at a time, and mixing in between, you want to add to the mix:
12 tblsp unsalted butter, melted
1 egg white, room temperature
2 tsp lemon juice
Mix the dough really well, and then start working it with your hands. You want a smooth dough that holds together well, so mix in 1/2 tsp of lemon juice until you you get there. I only needed to add another half a tsp for my perfect dough.
You then want to take a tablespoon of dough, and roll it into a ball between your hands. Separate the balls of dough about an inch apart onto parchment paper- I was able to make 18.
You then want to take a damp fork, dip it into sugar, and press each ball of dough down - replenishing the sugar in between. Toss those bad boys into the oven, preheated to 350 degrees, for about 15 minutes.
While those are cooking, you get to make the delicious glaze:
I used 4.5 tsp of lemon juice to get a really nice glaze that spread easily. Wait for the cookies to cool, and then spread the glaze over them. Let them sit- if you can, I couldn't!!- for about 10 minutes to let the glaze set.
I hope you enjoy these delicious things as much as we did!
Until next time,
Labels: baking, cookies, gluten free, gluten free on a shoestring, lemon, recipe