cookies on board final

Apricot Lemon Drops, Gluten Free

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A zesty lemon cookie with a twist of apricot jam. So easy to make and it’s gluten free!

Ingredients

  • 4 Tbsp butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • 2 Tbsp lemon juice OR the juice of 1 lemon
  • 1 cup WEM Gluten Free All Purpose Flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 2 Tbsp WEM Apricot Jam

 

Instructions

Preheat oven to 350 degrees.
Cream butter and sugar until smooth.
Add egg, vanilla, lemon zest and lemon juice. Mix well.
In a separate large mixing bowl, whisk together flour, baking powder and salt.
Slowly mix in the flour mixture to the butter mixture until a doughy consistency.
Fold in apricot jam.
Place spoonfuls of dough onto a lined or greased cookie sheet.
Top dough with a dab of apricot jam.
Bake for 10-12 minutes or until slightly golden.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact