Sunday, July 14, 2013

THE Essential Lemon Cornmeal Cookie

I love baking. Period. There really needs to be not other introduction. I started experimenting with gluten-free cakes and cookies to take to church. There is always a table set up afterwards for coffee hour and one day it was announced that there were treats each week after service. One of my friends, who is on a strict diet for severe health reasons, snarked under her breath that she would have to wait for the day they offered gluten-free and sugar-free in the schmear. Darn it, everyone should be able to eat at our table, especially at church!! So, here began my experimentation. Here is my following creation, which I feel is the best one yet!!

Gluten-free, Sugar-free, Lemon Cornmeal Cookies!!!!  AKA Pure Awesomeness

1/2 cup Bob's Red Mill Gluten-Free Baking Flour
1/2 cup white rice flour
scant 1/2 cup yellow cornmeal
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground ginger
3/4 cup Truvia
1 tsp Agave nectar
6 Tbsp butter, softened
1 egg
5-6 drops DoTerra Lemon essential oil

Preheat oven to 350 degrees. Line making sheets with parchment paper. Set aside.
Combine the first 5 ingredients and wisk together with a wire wisk.  Combine sugar and butter and beat with an electric mixer until fluffy (yes, it gets fluffy), scraping the sides of the bowl as you go along, approx. 5 minutes. Or whenever you get tired of standing there mixing sugar and butter. Add the egg to the sugar mixture and beat well, scraping to make sure you beat it all. Sing the Michael Jackson song "Beat It" to pass the time. Great song. Add in the lemon oil and continue beating. Add the flour mixture at this point and beat just until blended. Drop in cookie sized balls onto the parchment paper, using appropriate spacing between cookies so they don't bicker in the oven. Bake in the pre-heated oven for 12 minutes. When you start to smell the lemon they're almost done!!! YUM!!!

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