Lemon Tea Cookies – Dairy, Egg & Nut Free
- 3/4 cups Margarine (I Used Dairy Free)
- 1-1/2 cup Granulated Sugar, Divided
- 2 Tablespoons Unsweetened Applesauce
- 1 whole Lemon, Zest And Juice
- 2 Tablespoons Corn Syrup
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- In the bowl of a stand mixer, cream margarine and 1 cup sugar until light and fluffy. Add applesauce, lemon juice, zest and corn syrup. Beat until thoroughly combined. Add flour, baking soda, and baking powder. Mix until dough forms. Keep dough in the bowl and place in freezer for about 1 hour.
- Preheat oven to 325u0b0F. Line a cookie sheet with parchment paper. Using a small cookie scoop, drop chilled dough into remaining 1/2 cup sugar and roll to coat. Place on prepared cookie sheet about 2 inches apart. Bake for 10 to 12 minutes or until the edges are golden. Let cool on cookie sheet for 2 minutes then transfer to wire rack to continue cooling.
margarine, sugar, unsweetened applesauce, lemon, syrup, allpurpose, baking soda, baking powder
Taken from tastykitchen.com/recipes/desserts/lemon-tea-cookies-e28093-dairy-egg-nut-free/ (may not work)