YIELD: 24 COOKIES
These dreamy cookies, with crispy wafers and creamy filling, make a wonderful accompaniment to chamomile or green tea.
Directions
In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes.
In a medium bowl, whisk together the superfine brown rice flour, sorghum flour, tapioca flour, potato starch, xanthan gum, baking powder, and salt.
In a large bowl, cream together the sugar and the margarine until smooth.
Add the prepared flaxseed meal, lemon juice, and lemon zest and mix well.
Slowly incorporate the flour mixture and stir well until a stiff dough forms.
Divide dough into two equal-size disks and chill for at least 1 hour in the refrigerator.
When dough is chilled, preheat oven to 375°F.
Roll out one section of dough in between two sheets of parchment paper until about ¼ inch thick.
Using a circular cookie cutter, cut out cookies and place them onto an ungreased cookie sheet.
Repeat until all dough has been used, chill the dough if it becomes too soft to work with.
Bake in preheated oven for 9 minutes.
Let cool completely.
Make the filling by mixing together all the ingredients in a mixer at high speed until very well combined.
Pipe filling onto the back of one cookie and sandwich together with another cookie.
Repeat until all cookies have been filled.
Allow cookies to set for at least 1 hour for best flavor and texture.
Store in airtight container for up to 1 week.
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Ingredients
COOKIES
1 tablespoon flaxseed meal
2 tablespoons water
1â…“ cups superfine brown rice flour
½ cup sorghum flour
¼ cup tapioca flour
½ cup potato starch
1½ teaspoons xanthan gum
¾ teaspoon baking powder
½ teaspoon salt
1 cup sugar
½ cup non dairy margarine
¼ cup lemon juice
Zest of 1 lemon
FILLING
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup shortening
½ cup non dairy margarine
3½ cups + 2 tablespoons confectioners sugar
