Dry Ingredients:
1 1/2 Cups Cybele Pascal Gluten-Free Flour Mix
1/4 Cup Coconut Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/8 teaspoon xanthum gum
1 Tablespoons Culinary Lavender
Sift together and set aside:
In a separate bowl cream together wet ingredients:
2 Tablespoons lemon vest
1 Tablespoons lemon juice
1/2 Cup Sugar
1/2 Cup Butter
1/4 Cup strained Plain Greek Yorgurt
1 Tablespoon Vanilla Bean Paste* (you can get this online or at a fancy kitchen store)
* If you don't want to use Vanilla Bean Paste you can use regular vanilla, but only use 1 teaspoon.
Combine both bowls gradually. I get it out of the bowl and kneed it all together, but I only have a hand held mixer. The dough gets pretty stiff.
I don't chill the dough because the coconut flour would soak up all the moisture and make the dough too dry. It is nice because you don't have to plan in advance to make these yummy cookies.
Lay out your parchment and and use extra gluten-free flour to help you roll it out. Try to get them about 1/4" thick.
Place on parchment paper and doubled up cookie sheet (unless you have a fancy cookie sheet that prevents burning on the bottom).
Cook for about 15 minutes, or until they start turning a little golden brown along the edges.
Let cool and decorate with some yummy lemon royal icing!
This recipe makes about 3 dozen 3" round cookies.
