These elegant little gluten free tea cookies are so pretty and tasty, you will never believe how easy they are to make! I love serving these and I think you will, too!
Elegant Lemon Tea Cookies
Gluten Free, Dairy Free, Soy Free, Nut Free, and Vegan
Cookies:
3/4 cup Earth Balance buttery spread (I use soy-free) or butter if not dairy free
½ cup granulated sugar
Egg replacer for 1 egg (prepared according to package directions) [if not egg-free, use 1 egg OR ¼ cup egg substitute]
½ teaspoon vanilla extract
1 cup white rice flour
½ cup millet flour
½ cup sorghum flour
Filling :
3 Tablespoons Earth Balance buttery spread (again, you may substitute butter here if not dairy free)
1 Tablespoon freshly squeezed lemon juice
2 cups confectioner’s sugar
Decorative sprinkles, if desired (always read labels carefully to make sure these are gluten free)
Preheat your oven to 400 degrees and line a cookie sheet with parchment paper.
Blend the flours:
In a small mixing bowl, combine flours and whisk until well-blended; set aside.
Make the cookies:
In a separate mixing bowl, combine Earth Balance and sugar, stirring until smooth and creamy. Add prepared egg replacer (or egg) and vanilla, and stir. Add flour blend a little at a time, stirring between additions, until dough pulls away from sides of bowl and forms a smooth ball.
Divide the dough in half and place each portion on a separate sheet of wax paper. Shape each portion into a roll measuring approximately 14 inches long. Working through the wax paper, gently form each roll into a square (or block) shape. Wrap in the wax paper and freeze for 1 hour, or until firm.
Remove dough from freezer and unwrap. Slice ¼-inch slices of dough and place 2 inches apart on prepared baking tray. Bake for approximately 8 minutes. Transfer cookies to wire racks to cool completely.
Gluten Free Gigi Tip: You may freeze 1 roll of dough for up to 1 month and make a half-batch of cookies from the other roll if you do not need such a large batch of cookies.
Prepare the filling:
While the cookies are cooling, combine filling ingredients in a mixing bowl and stir until smooth. Transfer to a pastry bag with a large star tip (alternatively, you can spread the filling between the cookies).
Assemble:
Turn half of the cookies so that the bottom is turned up; reserve the other half of the cookies – these will be the tops and need no filling. Pipe approximately 1 teaspoon of the filling onto each upturned cookie in a circular pattern. Top with the remaining cookies, top sides facing up. Pipe a small amount of frosting in the center of each cookie sandwich. Top with sprinkles, if desired. You may also sprinkle with finely chopped nuts, if you prefer.
This recipe makes about 4 ½ dozen cookies.
Gluten Free, Dairy Free, Soy Free, Nut Free, and Vegan
Cookies:
3/4 cup Earth Balance buttery spread (I use soy-free) or butter if not dairy free
½ cup granulated sugar
Egg replacer for 1 egg (prepared according to package directions) [if not egg-free, use 1 egg OR ¼ cup egg substitute]
½ teaspoon vanilla extract
1 cup white rice flour
½ cup millet flour
½ cup sorghum flour
Filling :
3 Tablespoons Earth Balance buttery spread (again, you may substitute butter here if not dairy free)
1 Tablespoon freshly squeezed lemon juice
2 cups confectioner’s sugar
Decorative sprinkles, if desired (always read labels carefully to make sure these are gluten free)
Preheat your oven to 400 degrees and line a cookie sheet with parchment paper.
Blend the flours:
In a small mixing bowl, combine flours and whisk until well-blended; set aside.
Make the cookies:
In a separate mixing bowl, combine Earth Balance and sugar, stirring until smooth and creamy. Add prepared egg replacer (or egg) and vanilla, and stir. Add flour blend a little at a time, stirring between additions, until dough pulls away from sides of bowl and forms a smooth ball.
Divide the dough in half and place each portion on a separate sheet of wax paper. Shape each portion into a roll measuring approximately 14 inches long. Working through the wax paper, gently form each roll into a square (or block) shape. Wrap in the wax paper and freeze for 1 hour, or until firm.
Remove dough from freezer and unwrap. Slice ¼-inch slices of dough and place 2 inches apart on prepared baking tray. Bake for approximately 8 minutes. Transfer cookies to wire racks to cool completely.
Gluten Free Gigi Tip: You may freeze 1 roll of dough for up to 1 month and make a half-batch of cookies from the other roll if you do not need such a large batch of cookies.
Prepare the filling:
While the cookies are cooling, combine filling ingredients in a mixing bowl and stir until smooth. Transfer to a pastry bag with a large star tip (alternatively, you can spread the filling between the cookies).
Assemble:
Turn half of the cookies so that the bottom is turned up; reserve the other half of the cookies – these will be the tops and need no filling. Pipe approximately 1 teaspoon of the filling onto each upturned cookie in a circular pattern. Top with the remaining cookies, top sides facing up. Pipe a small amount of frosting in the center of each cookie sandwich. Top with sprinkles, if desired. You may also sprinkle with finely chopped nuts, if you prefer.
This recipe makes about 4 ½ dozen cookies.
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