I bet you didn’t know that May is Celiac (silly-yak) Disease Awareness Month? Now you do! If you haven’t heard of Celiac Disease or Gluten Intolerance, you’ve probably heard of eating gluten free. They go hand-in-hand. Celiac Disease is a genetic condition in which eating foods with gluten, a form of protein found in some grains (wheat, barley, and rye), triggers an autoimmune response that damages the small intestine.
My friend, Lizzy, has Celiac Disease and she told me that the only cure is to eat a gluten free diet. That got me asking, how can one live without cake or cookies? She said with a smile, “I can eat cake and cookies but I use other flours instead of wheat, barley or rye. It’s not about deprivation, It’s about substitution.” Baking without wheat flour? Now that’s new to me!
Lizzy loves the Mill and was so happy when she discovered that the Mill store carried a Gluten Free All Purpose Flour that replaces wheat flour in any recipe, cup-for-cup! Now that sounds easy, even for Ol’ Millie! She invited me into her gluten free kitchen and baked up some Apricot Lemon Drop Cookies for me to try. They were amazing and oh so simple! I thought what other way to celebrate Celiac Disease Awareness month than with yummy cookies? Go on and give them a try.
Apricot Lemon Drop Cookies
- 4 Tbsp butter
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla
- 1 tbsp lemon zest
- 2 Tbsp lemon juice OR the juice of 1 lemon
- 1 cup WEM Gluten Free All Purpose Flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 Tbsp WEM Apricot Jam
Preheat oven to 350 degrees. Cream butter and sugar until smooth. Add egg, vanilla, lemon zest and lemon juice. Mix well. In a separate large mixing bowl, whisk together flour, baking powder and salt. Slowly add the flour mixture to the butter mixture until it’s a doughy consistency. Fold in apricot jam.
Place spoonfuls of dough on to a lined or greased cookie sheet. Top dough with a dab of apricot jam.
Bake for 10-12 minutes or until slightly golden.