Gluten Free Lemon Iced Ginger Thins

(Courtesy of glutenfreegoddess.blogspot.com)

Ingredients:
1 c. sorghum flour
1 c. potato or tapioca starch
1 c. cane sugar
1/2 c. white rice flour
1/2 c. light brown sugar
1 1/2 tsp. xanthan gum
1 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. fine sea salt
1/2 c. chilled coconut oil
1/4 c. honey, or organic agave
1 free-range organic egg, beaten
4 Tbsp. non-dairy milk, as needed
ICING:
2 c. powdered sugar
6 Tbsp. fresh squeezed lemon juice

Directions:
In a large mixing bowl, whisk together the sorghum flour, potato starch, sugar, white rice flour, light brown sugar, xanthan gum, baking soda, ginger, cinnamon and sea salt.

Add in the chilled coconut oil, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.

Add in the honey, beaten egg, and 2 tablespoons non-dairy milk. Beat until a smooth dough begins to form. If the dough is dry or very stiff, add more non-dairy milk, a tablespoon at a time until a pliable dough forms.

Cover with plastic wrap and refrigerate the dough for one hour.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Pinch off pieces of the dough and roll them into balls. Place the balls onto the lined baking sheet, at least two inches apart. Press down slightly, but do not flatten, as they will spread. Bake on the center rack for 12 to 15 minutes, until golden and firm. Slide the parchment paper onto a cooling rack and allow the cookies to cool for an hour.

Make the icing in a medium bowl by combining the powdered sugar and lemon juice, adding the lemon juice a little at a time until the icing is a soft, smooth consistency. Use a pastry bag (or make your own by cutting a tiny hole in the bottom corner of a clean plastic sandwich bag) to squiggle icing on the cooled cookies. Allow the icing to set for an hour before storing the cookies.

Makes 24 to 30 cookies.

*Notes

- Ener-G Egg Replacer will work in place of the egg.

- In place of coconut oil, organic dairy-free palm shortening will work.