One more gluten-free recipe in this trilogy of recipes. I took the recipe, one which I've made with regular flour in the past, from The Mennonite Treasury of Recipes in which its listed as Orange Cookies. Well since "necessity is the mother of invention" I reconstructed the original to suit a gluten-free diet and substituted lemon for orange with kudos from Big Al. Because Al really likes icing I also finished them off after baking with a thin lemon glaze.
Lemon-Raisin Cookies
2/3 cup butter or shortening
1 1/2 cups sugar
2 eggs well beaten
4 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon rind
1/2 teaspoon vanilla
3 cups flour -here I used Celimix white bread mix
3 teaspoons baking powder
1/2 teaspoon salt
1 cup raisins
1 tablespoon water
Cream butter, add sugar, beaten eggs, lemon juice, rind, and vanilla. Add dry ingredients mixing well. Add raisins. Drop by teaspoon onto parchment-lined cookie sheet.
Bake in hot 400o oven for 12 minutes or until golden.
Spread with a thin glaze of icing sugar, lemon juice and enough hot water to get right consistency and drizzle over warm cookies.
Jennifer alerted me to a Gluten-Free Cooking Class being offered in Langley. We trekked out there today to check things out and signed up for a class in November. We'll get some more ideas. What a great outing we had together with her little fellows.
2 comments:
mmm...you're making me hungry!
That sounds great, Alice.(taking a cooking course) I look forward to more tantalizing recipes from you.
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