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Gluten Free Lemon Bird Nest Cookies

Nutrition Facts Canadian

1 Portion 0g Total Servings:0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

Saturated / Saturé

+ Trans / Trans

Cholesterol / Cholestérol

0mg

Sodium / Sodium

0mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines 0g

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

1 Portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

Saturated Fat

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates

Fiber

Sugars

Protein

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

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

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

Yields 40 Cookies (2 ½ “Diameter)

Lemon Glaze

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

Decorate

Drizzle or dip cooled Lemon Cookies in Lemon Glaze.
Top with shredded coconut and 3 egg shaped candies.
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.

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