Lemon Cookies

For the cookies:

• 2 cups multi-purpose flour
• 1 teaspoon xanthan gum (disregard if your multi-purpose flour already contains it)
• ½ cup Badia Arrowroot
• 1 tablespoon baking powder
• ½ teaspoon Badia Kosher Salt
• 3/4 cup granulated sugar
• 8 tablespoons unsalted butter, room temperature
• 3 eggs at room temperature, beaten
• 2 teaspoons Badia Lemon Pure Extract
• 2 to 3 tablespoons milk (any kind), at room temperature

For the glaze:

• 1 ½ cups confectioners’ sugar
• 1 teaspoon Badia Lemon Pure Extract
• 1 tablespoons milk (any kind), plus more by the 1/4 teaspoonful if necessary
• Badia Nonpareils, for decorating

• Preheat your oven to 350°F
• Line rimmed baking sheets with unbleached parchment paper and set them aside

Making Dough!

• In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and sugar, and whisk to combine well
• Create a well in the center of the dry ingredients, and add the butter, eggs, lemon extract and 2 tablespoons milk, mixing to combine after each addition
• The dough should be very thick but smooth and soft

Add more milk by the half-teaspoon as necessary to reach the proper consistency

Shape and Bake!

• Using a #50 ice cream scoop (about 1 1/4 tablespoons in volume) or two small spoons, divide the dough into portions, placing them about 1 inch apart from one another on the prepared baking sheets
• Using damp hands, roll each piece of dough into a ball
• Place in the center of the preheated oven and bake until just beginning to brown on the underside (about 11 minutes)
• Do not over-bake
• If you begin to see any color developing on the top of the cookies, remove them from the oven right away
• Allow to cool on the baking sheets for about 10 minutes

Glazing!

• In a small bowl, place the confectioners’ sugar, lemon extract and 1 tablespoon of milk
• Mix well, until a thick paste forms
• Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon very, very slowly
• It should be opaque white in color, and should be easy to stir
• Add milk very slowly, as it is much easier to thin, than to thicken, the glaze
• If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.

Finish the cookies

• Invert one cooled cookie into the glaze and twist gently to cover the top of the cookie evenly
• Turn the cookie on its side and allow any excess glaze to drip off
• Return to the baking sheet, glazed side up, and sprinkle immediately with nonpareils
• The glaze will set quickly
• Repeat with the remaining cookies, then allow them to set fully at room temperature