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Lemon Shortbread Cookies - need suggestions

(2 posts)
  • Started 2 years ago by Skycatcher
  • Latest reply from Skycatcher

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  1. Skycatcher
    Member

    I love anything with lemon in it. I've been buying Pamela brand lemon shortbread cookies, but am sensitive to most grains and rice, so they're not really working. I decided to try to make some lemon shortbread cookies using the AF.

    I started with Elana's Pecan shortbread cookie recipe and made some changes. What I did was this:

    2 1/2 C. (scooped) AF
    1/2 t. sea salt
    1/4 t. baking soda
    1/2 C. grapeseed oil
    5 T. honey (I prefer to agave nectar)
    2 T. lemon zest
    1 t. lemon extract

    I baked for about 15 minutes @ sea level.

    The cookies lacked enough lemon flavor for me, and were not baked through. This morning I'm setting another batch, with these changes.....

    - packing the AF a little tighter
    - 1 T. lemon extract
    - baking longer

    If more experienced bakers have any other suggestions, I'd sure appreciate them.

    Posted 2 years ago #

  2. Skycatcher
    Member

    Well - that was a disaster! Packing the flour made the cookies way too dry, so I'm going to stick with just scooping. I know Elana said she did not "pack", but it was something to try. Also, baked them 15 minutes @350, as with the Pecan cookies, and this time they were way over cooked. I had the timer set at 15 thinking I'd watch 'em from that point. They were so over-cooked I ended up tossing them.

    Now I gotta wait until my next order of flour arrives to try again. Shoot!

    Posted 2 years ago #

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