I was super excited to get to bake cookies for a stranger and send them off for the Great Food Blogger Cookie Swap! I’m such a dork. I got paired with 3 other vegans, and one was gluten free! I decided since I never posted this recipe last year (my “award winning” recipe!) that I would do so this year and use it in my cookie swap.

Making these gluten free was a bit of a challenge. This cookie is all about texture and I’m still married to the all-purpose flour texture. There is also a slight aftertaste since the cookies aren’t spiced or in your face with flavour. But really, it is nice to have something different and I hope my swap partner will enjoy being able to eat cookies with her family.

Anginetti (Italian Lemon Drop Cookies)

Anginetti (Italian Lemon Drop Cookies)

Ingredients

    COOKIE
  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 3 egg replacers (I use Bob's Red Mill, flax will add too much texture)
  • 1 1/2 teaspoons lemon extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • FROSTING
  • 3 cups confectioners' sugar
  • 1/4 cup water
  • 1 teaspoon lemon extract

Instructions

  1. Preheat oven to 350°F.
  2. For cookies, cream together sugar and shortening.
  3. Add egg replacer and lemon extract and beat well.
  4. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.
  5. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  6. Bake for about 12-15 minutes, or until firm and lightly brown.
  7. Remove cookies from cookie sheet and allow to cool completely on wire racks.
  8. For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
  9. Frost the tops of each cookie with a metal spatula.
  10. Allow cookies to dry before stacking.
  11. Store in an airtight container.
http://www.killerbunniesinc.com/2011/12/great-food-blogger-cookie-swap-anginetti-cookies-fbcookieswap/

Anginetti (Italian Lemon Drop Cookies) GF Version

Anginetti (Italian Lemon Drop Cookies) GF Version

Ingredients

  • COOKIE
  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 3 egg replacers (I use Bob's Red Mill)
  • 1 1/2 teaspoons lemon extract
  • 2 cups Bob's Red Mill GF all-purpose flour
  • 1/4 tsp xantham gum
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • FROSTING
  • 3 cups confectioners' sugar
  • 1/4 cup water
  • 1 teaspoon lemon extract

Instructions

  1. Preheat oven to 350°F.
  2. For cookies, cream together sugar and shortening.
  3. Add egg replacer and lemon extract and beat well.
  4. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.
  5. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  6. Bake for about 12-15 minutes, or until firm and lightly brown.
  7. Remove cookies from cookie sheet and allow to cool completely on wire racks.
  8. For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
  9. Frost the tops of each cookie with a metal spatula.
  10. Allow cookies to dry before stacking.
  11. Store in an airtight container.
http://www.killerbunniesinc.com/2011/12/great-food-blogger-cookie-swap-anginetti-cookies-fbcookieswap/