One of my favorite cookie treats are little lemon cookies covered in powdered sugar that are available for sale at gourmet kitchen shops and gift shops. I just love them. But I can't see buying enough in little bags for big prices to be able to share at Christmas time so I set out to figure out how to make these lemony delights.
After about 4 or 5 attempts and tweaking, this is a recipe that makes me very happy.
Preheat oven to 300 degrees Fahrenheit.
1 3/4 sticks vegan butter, cut into 1/2" pieces
3/4 cup powdered sugar
1/4 cup almond flour
3/8 tsp lemon oil
Place first four ingredients into
mixing bowl and mix together until creamy.
While this is mixing stir dry ingredients together in separate bowl:
1 1/2 cup all purpose flour
1/4 cup cornstarch
18 tsp. salt
Add dry ingredients to butter/sugar mixture while mixer is operating at it's lowest speed.
Turn up and only mix until everything is combined. Don't over-mix the dough.
Scoop with a 1 tablespoon size scooper or roll into balls about the size of a small walnut and place on cookies sheet lined with parchment paper. Flatten slightly and bake for 20 minutes. Remove from oven and cool on wire rack until just warm, then roll in the lemon powder/sugar mixture coating both top and bottom. Set back on wire rack to finish cooling. These freeze well.
Powdered Sugar to Lemon Powder ratio: 1/4 cup powdered sugar to 1/8 cup lemon juice powder
Use this mixture to coat the cookies.