Issue 1 – Summer
Experience the tangy and delightful flavors of Lemon Shortbread Cookies. These delightful treats are the perfect companion for picnics and gatherings, adding a burst of refreshing citrus to your festivities. With their buttery and crumbly texture, these cookies melt in your mouth, leaving a lingering zesty lemon taste that is simply irresistible. Indulge in the delicate balance of sweet lemon as you bite into each perfectly baked cookie. These Lemon Shortbread Cookies bring a touch of brightness and joy to your gatherings.
LEMON SHORTBREAD COOKIES
- 1 c oat flour
- 1/2 c unbleached white flour or brown rice flour
- 1/4 tsp salt
- 1/4 c turbinado sugar
- 1 tsp stevia
- ½ T aluminum-free baking powder
- 1/2 c vegan butter, melted
- 2 T pure lemon juice
Mix oat flour, unbleached white flour, sea salt, turbinado sugar and stevia in a bowl. Add melted vegan butter and lemon juice. Mix well. Scoop one tablespoonful of mixture on spray oiled cookie sheet. Flatten with wet finger. Bake at 350 degrees for 15-18 minutes. Make 16 cookies.
Kyong Weathersby has been a vegan for 24 years, having become interested in health. She serves as Vice President of ‘A Taste of Heaven Health Ministry’ and has authored nine cookbooks, including the ‘A Taste of Heaven Cookbooks’ 1-8 and the ‘Delicious Vegan Vegetarian Cookbooks’. Kyong just published her 9th cookbook. Along with her husband Larry, she had a cooking show on 3ABN TV for ten years and has also featured on cooking shows on RMCC TV in Mena, AR. Currently, she shares vegan cooking shows on her YouTube channel. Kyong has been featured in health articles in Pulse Newspaper and works as the Organizer & Director for the Vegetarian Soup Kitchen & Food Pantry, as well as the President & Co-Founder of God’s Feeding Hands Mission Center in Mena, AR. Head to https://kyongcw.com/ for her recipes and more information.