Soy flour cookies

A delicious lemon cookie made gluten free by using soy flour in place of wheat. Also dairy free.

Makes 20 cookies

• 3 tablespoons oil or melted fat
• 1/3 cup Splenda
  
• 1/2 teaspoon GFCF Vanilla or lemon extract
• 1 cup soy flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoon water

Mix together the fat and Splenda. Blend in the flavourings. Sift together the dry ingredients three times (to add volume to the flour). Add these to the fat mixtures. Add water and mix again. Form the dough into a roll. Chill for 1 to 2 hours. Cut into as thin of slices as possible and bake on a well greased cookie sheet. Bake at 325 degrees for about 15 minutes.

Variations:

Drop cookies can be made with this recipe . You do not need to refrigerate the dough if you are making drop cookies. Form the dough into small balls as you would for peanut butter cookies. Place on a greased cookie sheet. Flatten each cookie with the tines of a fork and add 1/2 teaspoon of jelly to the centre of each cookie.