Lavender Icebox Cookies
In a food processor, combine all the ingredients up through the xanthan gum and pulse several times to combine thoroughly. Add in the margarine, about a tablespoon at a time, and continue to pulse …
- Cook20 min
- Total20 min
- Serves12
- LevelIntermediate
Ingredients
- ¼ cups sorghum flour
- 1 cup brown rice flour (superfine is best, but either can be used)
- ½ cup potato starch
- ½c up tapioca flour
- ¼ cups confectioners sugar
- ⅓ tsp. xanthan gum
- 1 cup very cold non dairy margarine
- 1 tbsp. flaxseed meal
- 1 tbsp. water
- 1 granulated sugar for rolling
- 2 fresh or dried lavender buds for rolling
Method
- In a food processor, combine all the ingredients up through the xanthan gum and pulse several times to combine thoroughly. Add in the margarine, about a tablespoon at a time, and continue to pulse until crumbly. In a small bowl, combine flaxseed meal with water and let rest until gelled, for about 5 minutes. Add in the prepared flaxseed meal and mix well until a tacky dough forms.
- Divide dough into two sections and shape each as best you can into a log using two pieces of parchment paper. To make perfectly round logs, freeze each log for about an hour, then roll (while still in the parchment) onto a flat surface to create a more even cylinder. Return to freezer and chill at least an additional hour and up to overnight.
- Once ready to bake, preheat oven to 350°F and spread another piece of parchment or foil with a mixture of the granulated sugar and lavender. On a flat surface, roll the log gently but firmly into the mixture to coat, making sure not to be too rough to break the dough. Slice using a sharp knife into
- ½-inch-thick rounds and place onto an ungreased cookie sheet.
- Bake for 15 to 17 minutes, or until puffy and bottoms are light golden brown. Let cool completely before eating. Store baked cookies in airtight container for up to 1 week
