LEMON|| juice, peel + zest.
ingredients
cookie dough
1 1/4 cups gluten free flour
1/4 cup arrowroot powder
1/2 cup powdered sugar
1/8 teaspoon crushed pink himalayan sea salt
8 tablespoons unsalted butter, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh squeezed lemon juice
1/4 cup raspberries
icing glaze
1 cup powdered sugar
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh lemon zest
GLAZE + PEEL
to create
PREP
+ cut 2 large lemons in half
+ use juicer to collect fresh lemon juice, pour through strainer
+ knife thin peels from outer lemon [for topping]
+ use zester on outer lemon peel for mixed ingredients
+ rinse and drain raspberries
combine
1. in a medium bowl, blend room temperature butter until smooth.
2. add powdered sugar to bowl, mix until integrated. add lemon zest to mixture.
2. slowly pour in fresh lemon juice. stir. once combined, mix in salt.
3. combine gluten free flour and arrowroot powder together. steadily add mixture to bowl, while blending all ingredients evenly.
4. cover bowl and place in refrigerator for 45 minutes.
5. lightly fold in raspberries to combine with dough.
bake
6. preheat oven to 350 F. place parchment paper on cookie sheet.
7. roll a spoonful of dough into a ball and place on sheet. lightly press to flatten each dough ball.
8. bake for 12-15 minutes, until bottoms are ever so slightly browned.
9. cool on wire rack.
glaze
10. in a small bowl, whisk together powdered sugar, lemon zest and lemon juice
11. dip cooled cookie into glaze. place on wire rack to dry before storing.
12. place lemon peel on top of each cookie. drip extra glaze over cookies while on wire rack.
13. enjoy!
SHARE || approximately 22-26 small tea cookies.