The vanilla and lemon cookies are made with rice flour, quick to prepare, and very delicate.

They are gluten-free cookies also ideal for those with food intolerances. The vanilla extract and lemon aroma make these treats very tasty and fragrant.

I decided to make these cookies more tempting with melted dark chocolate. Come with me, let’s start baking.

Happy baking, Giusi😘

Ingredients

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 5 Minutes
Portions: 15
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

1 3/4 cups rice flour
1/3 cup granulated sugar
1 teaspoon baking powder
1 lemon (Grated zest)
1 egg
1/3 cup extra virgin olive oil (or vegetable oil)
2 tablespoons lemon juice
1 teaspoon vanilla extract

Steps

First, thoroughly mix the sugar with the lemon zest. The more you mix, the more intense the lemon aroma will be.

With the help of a fork, begin to blend the egg, oil, vanilla extract, 2 tablespoons of lemon juice, flour gradually, and finally the baking powder, working the dough until an even dough ball is formed.

Start to take small pieces of dough and create balls or slightly elongated cylindrical shapes and place them on a baking sheet lined with parchment paper.
I created decorations by gently pressing the cookies with a fork.
Bake in a preheated static oven at 350°F for 12-13 minutes.
To make the cookies even more tempting, melt three squares of dark chocolate, or your choice, in the microwave or a double boiler. Once the cookies have cooled, use a spoon to drizzle the chocolate over them. After 5 minutes, the chocolate will solidify.
The cookies are ready to be enjoyed.
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