GLUTEN-FREE LEMON WEDDING COOKIES

Gluten-Free Lemon Wedding Cookies image

Enjoy these sugar coated lemon cookies - a delicious dessert treat for guests.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 36

Number Of Ingredients 15

Ingredients

1 cup sweet white sorghum flour
1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch flour
1/4 cup garbanzo and fava flour
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1 teaspoon baking soda
1/2 teaspoon salt
1 cup melted ghee or sunflower or canola oil
1 1/2 cups gluten-free powdered sugar
2 eggs
2 teaspoons pure vanilla
2 teaspoons grated lemon peel
1 cup chopped pecans

Steps:

Heat oven to 325°F. Spray cookie sheet with cooking spray (without flour).
In small bowl, mix flours, xanthan gum, guar gum, baking soda and salt with whisk; set aside. In medium bowl, beat ghee, 1/2 cup of the powdered sugar, the eggs, vanilla and lemon peel with electric mixer on medium speed. Gradually add flour mixture, beating until blended. Stir in pecans.
Shape dough into 1 1/4-inch balls; place on cookie sheet. Bake 11 to 13 minutes or until set. Cool 5 minutes.
Meanwhile, place remaining 1 cup powdered sugar in large resealable food-storage plastic bag. Drop 1 cookie at a time into bag and gently coat with sugar. Remove from bag and place on cooling rack.

Nutrition Facts : Calories 140, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g