Gluten-Free Refrigerator Cookies
Recipe from The Soyfoods Council
Prep Time: 2 hours 20 minutes
Cook Time: 15 minutes
- ⅓ cup sugar
- 3 tablespoons soybean oil
- ½ teaspoon lemon or almond extract
- 1 cup soy flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup water
In a large mixing bowl, stir together the sugar, oil and extract. Sift the soy flour, baking powder and salt into the sugar mixture. Add the water and knead to form a dough. Form the dough into a log about 6 inches long, wrap in plastic and refrigerate for at least 2 hours.
Preheat the oven to 325°F. Lightly coat a baking sheet with nonstick spray (or line with parchment paper). Unwrap the chilled dough and cut into ¼-inch-thick slices. Arrange on the prepared baking sheet, spacing about 2 inches apart, and bake until set, about 15 minutes. Cool cookies for 2 minutes on the baking sheet, then transfer to a rack to cool completely.
If desired, frost cooled cookies with a glaze made from 1 cup sifted confectioners’ sugar mixed with 1 to 2 tablespoons of lemon juice.
Nutrition per serving: 80 Calories, 4g Total Fat, 0mg Cholesterol, 131mg Sodium, 9g Carbohydrate, 1g Fiber, 4g Protein