Ingredients
Scale
- 1/2 c. non-hydrogenated shortening
- 1/4 c. vegan butter
- 3/4 c. powdered sugar
- 1/2 c. granulated sugar
- 1 1/2 tsp. Ener-G egg replacer + 2 Tbsp. warm water, whisk until frothy
- zest of 1 lemon
- 2 1/2 c. Cara’s GF Flour Blend
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 Tbsp. lemon juice (should get from 1 lemon)
Instructions
- In a large bowl, cream the shortening and buttah together with an electric mixer on medium speed. Add the sugars and beat in until fluffy. Add the Ener-G egg replacer, and zest until just combined.
- Whisk together the flour, baking soda and powder, and salt.
- Pour in half of the dry ingredients and mix with the electric mixer over low until mixed in. Mix in the other half of the flour. Your dough should be crumbly at this point. Breath. It’s supposed to look like this. Add the lemon juice and it should create a more cohesive dough: Not sticky, not dry. If it’s too sticky add a tablespoon of flour to smooth out.
- Divide the dough into 2 balls. Knead the dough with your hands until smooth and form each dough ball into a log and cover with wax paper.
- Chill the dough for 2+ hours.
- To bake: Preheat your oven to 350 degrees. Line a baking sheet with a piece of parchment paper and place into a freezer.
- Remove the dough from the wax paper. Slice into desired thickness and place on the baking sheet. Sprinkle with raw sugar (optional).
- Bake 8-10 minutes or until lightly browned along the edges. If you want them on the softer side, bake for 7-8 minutes. If you want a crunchier cookie, bake around 8-10 minutes. Regardless of the time you bake them at, when you take the sheet out of the oven let the cookies sit for 2-3 minutes so they can fully set.
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 7.9g
- Sodium: 79mg
- Fat: 6.5g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 0.8g
