Gluten Free Lemon Olive Oil Cookies 6-30-08

Lemon olive oil cookies

To make an excellent substitution for The Sorrento Lemon Olive Oil, add 10 Drops Bella Mira Lemon Essential Oil Drops to the 1/4 cup olive oil a day ahead for mingling.

For a quicker version you can use Namaste Cookie Mix and omit flours and sugars and use 1 1/4 cup mix.

For Pamela's Baking Mix omit flours and baking soda and use 1 1/4 cup mix.

For less sugar use 1 tbsp Sugar and 8 Stevia Packets, stir this in with the flours and omit the dipping in sugar.

SERVINGS
Makes nine large cookies or twelve rather smaller ones

INGREDIENTS
1/4 cup plain, organic sour cream
1/4 cup olive oil (or the best quality olive oil you can afford)

10 Drops Bella Mira Organic Lemon Essential Oil mix in olive
1 egg
zest of one lemon
juice of one lemon
1/2 half cup white rice flour
1/4 cup tapioca flour
1/2 cup fresh ground almond meal (fresh ground tastes best)
1/2 cup sugar
1 teaspoon baking powder
 

PREPARATION
1. Preheat the oven to 350 degrees.

2. First, combine the sour cream, lemon oil  and olive oil well. Stir in the egg, then the lemon juice and zest, to make a coherent mixture.

3. Next, combine all the dry ingredients together. Slowly, fold the wet ingredients into the dry. The dough will be sticky. In fact, you might have dough all over your fingers by the time this process is done. Oh darn.

4. Form small balls with the sticky dough and roll each ball into sugar. This will make the finished cookies crunchy and shimmery. Place on a baking sheet covered with a Silpat, or a layer of parchment paper.

5. Cook for twelve minutes, approximately. The cookies will be soft at this point, but they will feel fully formed. Let them sit on the baking sheet, on the top of the oven, for about five minutes.

6. Carefully, move the cookies to a cooling rack. Let them sit there for another five minutes, during which time they will harden in the air.

Now, try not to eat them all in one sitting.