lemon ginger sand dollar cookiesTuesday, April 23, 2013
I'm craving a trip to the beach. The east coast shoreline. Where we used to find sand dollars and shake the doves around. I would love if my children were to experiment that. I'm not actually sure it is even still legal to collect them.
When I spotted these cookies in the Summertime Anytime Cookbook, I knew I had to give them a whirl. The shape and flavors caught my eye. Problem is, I have been on a gluten-free diet since April 1st to try to clear my eczema issues. Yep, that darn skin issue that I was able to keep under control with a magic steroid cream that a doctor, in San Mateo, California, developed and the attached Pharmacy created. Problem was, the doctor passed away and the compounding pharmacy went out of business. I called the office and begged and pleaded to get the name of pharmacist. Offering monetary gifts and even place mats for her kids, and all the kids she knew, if she could just share his information. I'm surprised she didn't have me arrested. I'm sure she thought I was cRaZy. I just HAD to have the cream and I couldn't find another Pharmacy that could duplicate it. (I swear he never gave his whole formula.) I was a total addict of this magic cream. Anyhow, that was a couple of years ago. I googled causes of eczema and one was gluten. And, because I have had it all my life, decided to try the gluten free thing. I did it for a few months and low and behold my eczema started to go away. But then, I started to crave cookies and the good pasta and breads and it returned. So, here I am at it again. And in the end, clearing something the natural way is a much better way to go.
This recipe was not gluten-free, however, i just used the gluten free flour and viola! Gluten-free cookies!
1 stick unsalted butter
1 cup packed golden brown sugar
1 large egg
1/4 cup sour cream
1 tsp lemon extract
1 tsp vanilla extract
1 tsp grated lemon zest
1 3/4 cups all-purpose flour (I used 1 3/4 cup gluten free flour with 1/2 tsp zanthan gum)
1 tsp baking soda
1 tsp cream of tarter
1/2 tsp salt
1 tsp ground ginger
3 TBLS minced candied ginger
::Preheat oven to 350˚. Cream together the butter and brown sugar until light and fluffy. Add the egg, sour cream, extracts and zest. In a large bowl sift together the flour, baking soda, cream of tarter, salt and ground ginger. Add to the butter mixture along with the candied ginger and mix until thoroughly blended. Roll into balls and flatten them down slightly with the palm of your hand. (They spread, so leave some space.) Bake 12-15 min. Carve sand dollar-like slits into the cookies with the tip of a knife before they cool::
Dream you're on the beach with eczema free hands.