recipe by Anna Sobaski

These cookies are light and refreshing, but packed with lemon flavor!  A hint of vanilla frosting and lemon zest garnishes the top for an attractive presentation.

Yield: approximately 8 dozen small cookies

INGREDIENTS:

• 3 cups of Breads From Anna® Dairy & Corn Free Bread Mix
• 2 cups maple sugar, or your favorite sweetener
• 1 ½ cup butter or your favorite non-dairy substitute
• 1 tablespoons vanilla extract
• 2 tablespoon lemon juice
• 5 Tablespoons lemon zest, divided
• 4 eggs*
• 2 cups potato starch
• 2 teaspoon baking powder
• 1 teaspoon salt  
• ½ cup vanilla frosting

DIRECTIONS: 

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine butter, sugar, vanilla extract, lemon juice, 4 T. lemon zest, and eggs. Cream until smooth.
3. Add Breads From Anna Dairy & Corn Free Bread Mix, potato starch, baking powder, and salt. Blend until well combined. 
4. Drop cookies by the teaspoonful 1 inch apart on parchment paper lined cookie sheets.  
5. Bake 6-8 minutes, cool completely.
6. Top each cookie with a coin-size dollop of gluten-free vanilla frosting and add a pinch of lemon zest.

* to replace the eggs, mix 1 cup milk, non-dairy drink, or water (use full fat coconut milk for best results) and 2 heaping teaspoons of baking powder (add baking powder to flour blend)

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