Friday, September 18, 2009

Lemonade Cookies

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     Summertime here in Texas can be sweltering, to say the least. The temperature stays above 100 for weeks on end and there is little rest at night with lows remaining in the upper 80s.

     Despite these soaring temperatures, there are ways to beat the heat. Ice cream and popsicles abound in our household during the summer months. Freshly squeezed lemonade and homemade sweet tea are also essential must haves during the summertime. This summer, the lemons we were getting seemed to be lacking a bit and I only made two pitches of lemonade the entire summer.

     The summer heat has broken now, the winds are blowing a bit cooler and everyone is anxious for sweater weather to be here. I always secretly hold out that there will be one last heat wave before winter sets in, but it rarely happens. In my efforts to hold onto the summertime magic, I decided it was high time to make some lemon cookies.

     I was disappointed in them the first day and was hoping they would come out much better than what they were, but after leaving them out overnight they were the perfect lemon cookie! Slightly crumbly and not too wet. Just one half cup of sugar in these cookies lets the lemon zest and juice shine through in a wonderfully mouth puckering desert.

Lemonade Cookies

1/4 C potato starch
1 1/2 C sweet sorghum flour
1 t xanthum gum
1 1/2 t baking soda
1 t baking powder
1 egg
1 lemon zest
3-5 t lemon juice
1/2 C olive oil
1/3 C soy milk
1/2 C evaporated cane juice

Heat oven to 350. Mix 2t of lemon juice with soy milk, stir and let stand for about five minutes. Mix flours, xanthum gum, baking soda and baking powder together in large bowl until mixed well. Remove 1/2 the flour mixture and set aside. Add oil to remaining flour and mix well. Add egg, sugar, zest, milk mixture to dry and mix well. Add remaining flour to bowl and stir well. Add lemon juice to taste.

Grease a sturdy piece of aluminium or a cookie sheet and drop by the spoonful. Bake for about ten to twelve minutes or until slightly browned on the otter edge. Use any remaining lemon juice and mix with sugar to create a glaze and top cookies with mixture as they cool on racks.

Leave out over night and store in an air tight container the following day.


  1. This is a lovely simple recipe. I'll have to try rice milk instead of the soy as that's still one of my intolerances.

  2. Thanks Mindy -
    I was craving lemon bars all summer long - one of my favorite childhood treats. These cookies were just what I needed.



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