While lemon-lime might not be the most quintessential holiday season flavor, it is certainly a flavor fitting of Winter. Since citrus season is at its height now, I figured why not showcase a citrus flavored Winter themed cookie?
To be completely honest, I can be a bit obsessive about healthifying (new word!) the food I create. This recipe uses whole wheat pastry flour in place of "regular" pastry flour, as well as brown rice syrup and xylitol in place of cane sugar. The whole wheat pastry flour provides a bit of healthy fiber, and the brown rice syrup and xylitol is an improvement upon straight cane sugar.The cookies do contain A LOT of shortening, however. But hey, it's the Holidays. Let's indulge ourselves! Plus, the shortening creates such a delicate, melt-in-your mouth texture...
- 2 cups whole wheat pastry flour
- 1 cup shortening
- 1/2 tsp salt
- 1 & 1/4 teaspoon pure lemon extract
- 1/3 cup brown rice syrup
- 2 tablespoons xylitol
- 2 packets True Lime powder
- 3/4 cup powdered sugar
Cream the shortening, brown rice syrup, lemon extract, True Lime powder, and salt. Slowly add flour to shortening mixture so as not to spill your flour. Do not over blend, please. Roll dough into approximately 30 balls. Bake on an ungreased cookie sheet at 300 degrees F for 28 minutes. (Note: cookies will spread and flatten as they bake, so do leave a bit of room between cookies on your cookie sheet.)
Once finished baking, and while cookies are still warm, dip cookies in powdered sugar.
And last, but certainly not least -- eat the cookies! Yum.