Luscious Lemon Cookies Raw Foods Recipes

LUSCIOUS LEMON COOKIES (RAW FOODS)

Steps:

• Put all ingredients into a blender and process until smooth.
• Shape into cookies and place on mesh dehydrator sheets.
• Dehydrate at 105 -115F for 8-10 hours, or until outside is dry and the cookie is chewy.
• NOTE: If you're not using a high-speed blender, blend the cashews first before adding the other ingredients. "Finely grind them".

THE RAWTARIAN

Steps:

• 1. Process the cashews in a food processer until they resemble coarse flour.2. Add the coconut and process again until very well mixed.3. Add the lemon and the sweetener. Process again until resembling dough. (If it's a bit too wet, add more coconut. If it's a bit dry, add a tiny bit of water.)4. Shape into cookies and dehydrate for 8 hours for a nice, moist cookie. Eat right away and refrigerate leftovers. Dehydrate for longer if you want to store them for a longer shelf life.

LEMON COOKIES (RAW FOOD DEHYDRATOR RECIPE)

Steps:

• Drain and rinse cashews.
• Place all ingredients into food processor and process until smooth.
• Spoon cookies out (about 1 1/2 T. each) onto mesh dehydrator sheets.
• Leave as-is or you can flatten them out, to about 1/2 inch thick, for faster drying.
• Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

LUSCIOUS LEMON COOKIES

Steps:

• Mix all ingredients (except the reserved pie filling & powdered sugar).
• Drop by tablespoon onto a non-stick cookie sheet.
• Bake at 350°F for 10 - 12 minutes or until done.
• Bottoms of the cookies should not get too dark--light brown is good.
• Let cookies cool completely.
• Mix powdered sugar with enough lemon pie filling to make icing yellow, or do like I do and add some yellow food coloring, then spread over the cooled cookie.
• ENJOY!