Lemon Sandwich Cookies
In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
- Cook25 min
- Total25 min
- Serves12
- LevelEasy
Ingredients
- 1 tbsp. Cookies:
- 2 tbsp. flaxseed meal
- 1⅓ cups water
- ½ cup superfine brown rice flour
- ¼ cup sorghum flour
- ½ cup tapioca flour
- 1½ tsp. potato starch
- ¾ tsp. xanthan gum
- ½ tsp. baking powder
- 1 cup salt
- ½ cup sugar
- ¼ cup non dairy margarine
- 1 tsp. lemon juice
- 1 tbsp. Filling:
- ½ cup lemon zest
- 3½ cups + 2 tbsp. shortening
- confectioners sugar
Method
- In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
- In a medium bowl, whisk together the superfine brown rice flour, sorghum flour, tapioca flour, potato starch, xanthan gum, baking powder, and salt.
- In a large bowl, cream together the sugar and the margarine until smooth. Add the prepared flaxseed meal, lemon juice, and lemon zest and mix well. Slowly incorporate the flour mixture and stir well until a stiff dough forms. Divide dough into two equal-size disks and chill for at least 1 hour in refrigerator.
- When dough is chilled, preheat oven to 375°F. Roll out one section of dough in between two sheets of parchment paper until about ¼ inch thick. Using a circular cookie cutter, cut out cookies and place onto an ungreased cookie sheet. Repeat until all dough has been used, rechilling the dough if it becomes too soft to work with.
- Bake in preheated oven for 9 minutes. Let cool completely. Make the filling by mixing together all the ingredients in a mixer at high speed until very well combined. Pipe filling onto the back of one cookie and sandwich together with another cookie. Repeat until all cookies have been filled.
- Allow cookies to set for at least 1 hour for best flavor and texture. Store in airtight container for up to 1 week.
