Recipe: Gluten-Free, Dairy-Free, Holiday Lemon Sugar Cookies

I could not find a copycat recipe for these cookies on the internet.

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Enjoy Life Lively Lemon Cookies - ingredients
Source: Enjoy Life

Sorghum Flour, Date Paste, Grape, Apple and Pear Juice Concentrates, Brown Pure Cane Sugar, Lemon Granules (Evaporated Cane Juice, Rice Flour, Rice Syrup, Non-Hydrogented Palm Oil, Natural Flavor, Turmeric Concentrate, Salt), Expeller-Pressed Vegetable Oil (Safflower Oil and/or Sunflower Oil), Natural Rice Dextrin; Ground Flaxseed, Water, Natural Lemon Flavors, Baking Soda, Xanthan Gum, Salt, Rosemary Extract

NO TRANS FAT, NO ARTIFICIAL INGREDIENTS, KOSHER PAREVE GLUTEN-FREE, CASEIN-FREE

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I found this recipe but its more of a hard sugar cookie.

GLUTEN-FREE, DAIRY-FREE, HOLIDAY LEMON SUGAR COOKIES
(with an egg free substitution)
Source: Living Without Magazine, Dec/Jan 2011

Lemon extract makes these cookies burst with flavor. The dough holds up to any rolling pin.

1 1/4 cups Mary's All-Purpose Flour Blend (recipe follows)
1/2 cup tapioca flour/starch
1/2 cup potato starch (not potato flour)
2 teaspoons xanthan gum
1 teaspoon salt
1 cup unsalted butter or dairy-free substitute, softened
1 cup sugar
1 egg (or egg-free substitute)
1 teaspoon pure vanilla extract
1 teaspoon gluten-free lemon extract

Preheat over to 350 degrees F. Lightly grease baking sheets or line them with parchment paper.

In a large bowl, combine first five ingredients. Set aside.

In the large bowl of a mixer, combine butter and sugar and beat for 3 minutes until mixture is a pale yellow. Add in egg, vanilla extract and lemon extract. Add dry ingredients, slowly mixing until dough forms. Place bowl in the refrigerator for 30 minutes.

Remove half the dough and roll out onto a lightly floured surface to 1/4-inch thickness. Use star shapes or other cookie cutters to cut out cookies and place them on prepared cookie sheets. Reroll scraps of dough. If dough becomes too sticky, chill again. Repeat with second half of dough.

Bake in preheated oven 12 to 15 minutes until light brown. Remove and let cool thoroughly before handling and decorating.

Spread icing on cookies, as desired.

Makes 36 cookies

Each cookie with icing contains 125 calories, 5g total fat, 3g saturated fat, 0g trans fat, 19mg cholesterol, 79mg sodium, 19g carbo-hydrate, 0g fiber, 1g protein.

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ROYAL ICING

1 1/2 cups confections' sugar
1 large pasteurized egg white (or powdered egg white mixed with water to equal 1 egg white)*
1/2 teaspoon lemon juice
1/2 teaspoon gluten-free lemon extract
Food coloring

Beat sugar and egg white with electric beater. Add lemon juice and lemon extract and beat until ingredients are incorporated. Separate icing into small bowls and stir in a drop or two of different food coloring, as desired. Chill icing until you're ready to decorate cooled cookies.

*VARIATION:
For egg-free icing, replace egg white with 1 1/2 teaspoons egg replacer mixed in 4 teaspoons warm water. Add mixture to sugar and proceed with recipe, as instructed.

Note: Gluten-free egg replacer is available from Ener-G Foods, ener-g.com.

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MARY'S GLUTEN-FREE ALL-PURPOSE FLOUR BLEND
Makes 6 cups

A combination of white and brown rice flour lightens the texture of baked goods. For a more nutritious mix with lower glycemic index, use all brown rice flour, a total of 4 cups flour.

2 cups brown rice flour
2 cups white rice flour
1/2 cups potato starch (not potato flour)
⅔ cup tapioca starch/flour

Mix ingredients together. Store in a tightly covered container in the refrigerator until used.