Honey-Lemon Christmas Cookies!

Happy Solstice, everyone!

We like to celebrate the winter solstice with a ritual to re-light the sun, a medieval carol singalong and a yankee swap with close friends. What better snack to have tonight than my childhood Xmas cookie de-glutened and de-cane sugared?!
Here they are, handsome devils:



(yes, these are lambs, squirrels, stars and guitars, or viols!)

Recipe:

Honey-Lemon Christmas Cookies

2/3 c butter
2 eggs
1 1/4 - 1 1/2 c honey
2 t g-f lemon extract
5 1/2 c g-f flour
(I used 4 1/2 c white and brown rice flours, 1/2 c tapioca and 1/2 c almond meal)
1-2 t baking soda
1 t sea salt

cream together butter (I used half spectrum shortening and half butter), eggs (or egg replacer), honey and lemon extract.
add dry ingredients.
refrigerate for several hours (overnight is best).
take out 15 mins before you want to start rolling it out between white rice flour dusted pieces of parchment paper.
preheat the oven to 350, and prepare baking sheets (either lightly greased or use parchment). roll out your dough (not too thin) and cut out your fave shapes. bake for 5 mins (check to make sure they're done and not too brown). cool, then frost:


Tapioca Maple Frosting

food process:

1 c tapioca flour
1/2 c maple syrup (I used half maple half honey)
2 t vanilla
2 T arrowroot (I used cornstarch)

chill slightly, then frost cooled cookies.

These recipes are tried and true; I wish you success making yours!

love,
goat city