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Lemon Stortbread Cookies + doTerra oil WINNER

Posted Feb 04 2013 1:08pm
Tis' the month of February. The season of love. The time of year which is usually grey and cold outside and warm and cozy on the inside. Which means I will probably be enjoying baking treats, reading books, and resting up for the spring time hussle and bussle.
These cookies have been on my mind for a while, but especially after I started using doTerra's lemon essential oil in my kitchen. It is so fun to add a touch of very strong lemon flavor to your favorite muffin, cake, water or cookie. I love lemon so I go a little overboard, but truly it is a nice way to add some fresh goodness to your food.
How cute is that?! A cute little cookie shaped into a heart. I will have to make some more before the big V-day coming up. Even without the added chocolate in this recipe, these sweeties stole my heart and my morning tea time as well. Or maybe they should also be dipped in melted chocolate too? Hm... no, I like these simple and sweet just as they are!
They are extra crispy and even have a little bite to them. You can add some dried lavender or rosemary if you want to add in more flavor. Or add in some more citrus with some orange oil or zest to make it even more citrus-y and zesty. I tried this out using the simple basic flavors and it didn't disappoint.
Lemon Shortbread Cookie Recipe
{gluten-free, nut-free, vegan)

1/2 cup of sweet sorghum flour
1/2 cup of tapioca flour
1/2 cup of white rice flour
1/4 cup of powdered coconut palm sugar (grind regular coconut palm sugar in a high powered blender to make it less course)
1/2 ts. of sea salt
1-2 TB of local honey
2 TB of fresh lemon juice
4 drops of doTerra lemon essential oil (or can sub in 1 TB of lemon zest if you prefer)
1/2 cup of room temperature organic coconut oil

In a large bowl, whisk the flours and dry ingredients together first. Then add the lemon and honey, lastly use a fork or your hands to knead in the coconut oil which works best at room temperature. Roll out a small cookie dough ball ready for baking in whatever form you like...

You can roll out on a parchment paper and use a favorite small cookie cutter. As you can see I used a heart-shape for most of mine. Do not roll thinner than 1 inch for best results. Or you can roll out cookie balls and squish down with a fork or special decorative cutter to make a design. Or another option is to roll out the dough and make triangle shapes by making a 3 inch wide, 10-12 inch long slab of dough and then rotate your cuts and make triangles. You can then poke with a fork to make a decoration as well. 

Bake in a preheated 350 degree oven for 10-12 minutes depending on how large your cookies are. You are looking for a lightly toasted brown color. You can also sprinkle with some more coconut sugar or lemon zest before baking if you prefer. This recipe will make 15-20 cookies depending on how large you make them. Also, if you want to make a simple icing for after they are baked and cooled you could whisk up a 1/3-1/2 cup of powdered coconut sugar mixed with a TB of arrowroot powder or tapioca flour and then add 1 TB of lemon juice to thin it, and to add more lemon, add a few more drops of the essential oil. 

GIVEAWAY WINNER INFO
Now for those wondering who is going to receive a FREE bottle of doTerra Lemon Essential Oil from my friend Joelle....drum roll please....

Elena Vo- You are the winner!

I will forward your email on to Joelle and you can look forward to hearing from her and getting a little package in the mail.

Now, to all the rest of you, Joelle also mentioned to me that she would love to send out some samples of doTerra oils to those of you that are interested in oils and what they can do for your life. If you are interested in receiving some oil samples, please email Joelle at joellesgarden@yahoo.com

Thank you all who commented!

Much love and light to you today!
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