I hope everyone had a lovely weekend. I know I’ve mentioned it before. But it has been sooo hot here. It’s uncomfortable to go outside. Its ironic I am sharing my low sugar “sunshine” cookies today. But these cookies are like a welcome refreshment on a hot day. The light citrus flavors will just make you smile. I used rice flour for these cookies. Gluten free treats are always fun to share and of course I’m keeping the sugar low too.
What You Need
3/4 Cup butter (unsalted) at room temperature
3/4 Cup sugar
3/4 Cup Sugar substitute (I use Splenda) or you can use white sugar
1 Tbsp. lime zest (2 large limes, zested)
1 Tbsp. lemon zest (1 large lemon zested)
1 egg, at room temperature
2 Tbsp. lime juice
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 3/4 Cups rice flour (plus extra for dusting)
1/2 Cup cornmeal
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Salt
Food processor
Parchment paper
Baking sheet
Plastic wrap
Rolling pin
Round cookie cutter or drinking glass
Wire cooling rack
Glaze ( optional)
1 1/2 Cups Sugar substitute ( I use Splenda)
1/4 Cup Cornstarch
1 Tbsp lemon juice
1-2 Tbsp water ( warm)
Bowl
Food processor
Pulse dry ingredients in the food processor to create a fine powder ( resembling powdered sugar) add lemon juice and pulse, then slowly add water to reach the constancy you prefer. I add extra water so I jcan just drizzle a little bit over the top. If you prefer the “sugar” version Simply whisk lemon juice and water into powdered sugar..
Before You Start- Prepare a clean work surface. Line a baking sheet with parchment paper. Preheat the oven to 350°
Lets Make It! Combine butter, sugar substitute (or sugar), lemon zest and lime zest in the food processor and pulse until combined. Add egg, lime juice, lemon juice and vanilla and pulse until smooth. Add rice flour, cornmeal, baking powder, and salt. Pulse until it forms dough. Remove the dough from the processor and place it on the floured surface knead the dough for about 20-30 seconds. Form the dough into a ball and it wrap in plastic, and refrigerate for 30 minutes. Using the rice flour again lightly flour a work surface and rolling pin. Separate the dough in two. Roll out two large circles about (9 inches in diameter) about 1/4-inch thick. Using cookie cutter or rim of a glass to cut the dough and place them on the prepared baking sheet. Bake until lightly golden around the edges (about 18- 20 minutes). Let cool on the baking sheet for a few minutes ( 10 minutes) and then transfer to a cooling rack to cool completely.
Makes about a dozen cookies
Do you bake with rice flour?
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