Green Tea Lemon Cookies Gluten Free Recipes

GREEN TEA LEMON COOKIES (GLUTEN-FREE)

Green Tea Lemon Cookies (Gluten-Free) image

Great gluten-free cookie to serve as a snack and with coffee or tea. Plus it's easy to make and even the kids can join in the baking fun! Save any broken cookies; they make great ice cream toppings!

Provided by SuzzzyGal

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 50m

Yield 60

Number Of Ingredients 9

Ingredients

2 ¼ cups brown rice flour
¾ cup packed brown sugar
¼ cup pecans, coarsely chopped
1 teaspoon baking soda
1 teaspoon lemon zest
2 green tea bags (such as Organo™ Gold)
1 cup butter, melted
¼ cup agave syrup
1 teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix brown rice flour, brown sugar, pecans, baking soda, and lemon zest together in a mixing bowl. Cut open tea bags and add contents to the bowl. Add butter, agave syrup, and vanilla extract. Blend with a fork until dough comes together.
Roll dough into 1-inch balls and place on a baking stone.
Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Cool for 1 minute before transferring to a cooling rack. Gently press any broken cookies back together. Let cool. Repeat with remaining cookie dough.

Nutrition Facts : Calories 63.9 calories, Carbohydrate 7.8 g, Cholesterol 8.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 43.6 mg, Sugar 3.7 g

GREEN TEA AND LEMON CUPCAKES

Green Tea and Lemon Cupcakes image

Surprise your family with these fun treats after an Asian dinner. It'll be their good fortune to enjoy one!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 24

Number Of Ingredients 18

Ingredients

2 green tea bags
3/4 cup boiling water
2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
2 tablespoons grated lemon peel
1 teaspoon vanilla
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
Reserved 1 to 2 teaspoons brewed strong green tea
24 fortune cookies, unwrapped
Lemon peel, if desired

Steps:

In 1-cup glass measuring cup, measure boiling water; add tea bags. Let steep 5 minutes. Squeeze liquid from tea bags into measuring cup. If necessary, add additional water to make 3/4 cup. Let tea stand until room temperature, about 1 hour.
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons lemon peel and 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup brewed tea, about half at a time, beating just until blended. (Reserve remaining tea for frosting.)
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat cream cheese, 1/4 cup butter, 2 teaspoons lemon peel and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Beat in 1 to 2 teaspoons of the reserved tea, 1 teaspoon at a time, until smooth and spreadable.
Pipe or spread about 2 tablespoons frosting on top of each cupcake. Just before serving, place fortune cookie on edge of frosting on each cupcake to resemble tea cup handle. Garnish with lemon peel. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 250 mg, Sugar 34 g, TransFat 0 g

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