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Gluten Free Lemon Bird Nest Cookies

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

15 mins

Cook time

10 mins

Total time

45 mins

Ingredients  

Lemon Cookies

¾ cup margarine (144 g)

¾ cup granulated sugar (150 g)

2 large egg (112 g)

1 package Kinnikinnick Sugar Cookie Mix (454 g)

1 large lemon -  juiced/zested (44 g + 7 g)

1 cup long shredded coconut -  for decorating (80 g)

200 g decorating candy - jelly beans/chocolate eggs (gluten free)

Optional: food colouring - to colour coconut

Lemon Glaze

1 cup icing sugar -  sifted (100 g)

1 large lemon  juiced/zested (44 g + 7 g)


Directions

Lemon Cookies

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, cream together margarine and sugar until fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Add lemon juice, zest and Kinnikinnick Sugar Cookie Mix. Mix until combined.
  5. Drop by spoonful (or use a cookie scoop) onto a parchment lined baking tray 2" apart.
  6. Press slightly with the back of a spoon or the palm of your hand.
  7. Bake in preheated oven for 10 - 12 minutes.
  8. Cool for 5 minutes on pan. Finish cooling Lemon Cookies on cooling rack.

Yields 40 Cookies (2 ½ “Diameter)

Lemon Glaze

  1. Slowly add lemon juice and zest to sifted icing sugar. Mix until smooth (For a thicker icing, add less lemon juice).

Decorate

  1. Drizzle or dip cooled Lemon Cookies in Lemon Glaze.
  2. Top with shredded coconut and 3 egg shaped candies.
  3. Let icing set prior to serving or packaging.


Tips & Variations

  • These cookies do not flow a lot. It is important to press them slightly to ensure even baking.

 

 

Stock up your pantry


Sugar Cookie Mix

For perfect gluten-free cookies every time, also free from top allergens. Fun for the holidays and the kids to decorate. Shape them any way you like, use in all your favourite recipes & try ours VEGAN. OUT OF STOCK.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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