Gluten-Free and Egg-Free Lemon Coolers
May 17, 2012
The Schwan's truck was one of the great mysteries of my childhood. It stopped at my aunt's house, delivering chips, cakes, and cookies, but why didn't it ever stop at mine? This baffled me. The most exciting thing delivered to our house was, well nothing as exciting as chips and cookies, let me tell you. While my cousins happily scarfed down their Schwan's potato chips, my favorite treat were the powdered sugar-coated lemon shortbread cookies. I don't remember what Schwan's technically called them, but now I know these cookies as "lemon coolers."
This recipe recreates those lemon cookies. Thanks to the lack of a gluten structure, this version is especially tender. And, as with the Schwan's cookies, you must beware of the powdered sugar dust all over your lips.
Allergy-Free: While these cookies are naturally free of eggs and other common allergens, they do contain butter. To make them dairy-free, use a solid dairy-free shortening. When I made the cookies without butter, I worried they'd lack flavor. While the delicate butter flavor was missing, I thought the lemon flavor appeared brighter in the dairy-fee version.
6 ounces (1 1/2 cups) white rice flour
2.5 ounces (1/2 cup) sweet rice flour
1 ounce (1/4 cup) tapioca starch
1/2 teaspoon salt
1/8 teaspoon xanthan gum
1 cup (2 sticks) butter, at room temperature
1/2 cup powdered sugar plus one pound
zest of one lemon, finely chopped
2 tablespoons freshly squeezed lemon juice
Makes about two dozen cookies
Active Time: 30 minutes
Total Time: About an hour and half