Vanilla And Lemon Tea Cookies

My sister is allergic to lavender.  It gives her the itches.  So I modified the recipe from the lavender tea cookies.

Whenever there is a recipe calling for only a part of lemon, like lemon zest or lemon juice, store the excess lemon juice in the refrigerator and excess lemon zest in the freezer.  Then when you need to use either, you will not need to buy an extra lemon just for its zest or juice!  Saves you time and money!

I ran out of coconut oil and all-purpose flour, so I improvised.  To my surprise, these little cookies were a hit!  Here’s the recipe:

Vanilla lemon tea cookies

1/2 cup coconut oil
1/2 cup olive oil
2/3 cup granulated sugar
1/4 cup sifted powdered sugar
2 tsp vanilla
3 tsp lemon zest
1/2 cup all-purpose flour
2 cups whole-wheat pastry flour
1/2 cup corn starch
1/4 tsp salt
1/4 cup water

Preheat oven to 325°F
Cream oil and sugar until light and fluffy
Add vanilla and lemon zest, stir to combine
In a separate bowl, mix flour, starch, and salt
Add dry mixture to the wet mixture, combine well
Add just enough water so that the mixture is not too dry and will stick together when pressed
Make cookies either by a cookie cutter or by rolling a piece into a small ball and flatten it to about 1/4-in thickness
Bake for 20 minutes or until the cookies begin to brown at the edges
Cool for 2 minutes before transferring to wire racks to cool completely

Yield:  40 cookies

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, coconut oil, flour, Food and drink, lemon, olive oil, Recipes, spring, summer, winter and tagged , . Bookmark the permalink.

3 Responses to Vanilla And Lemon Tea Cookies

  1. Thomas says:

    Love cookies like these yum !!!

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