Apricot Lemon Drops, Gluten Free

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A zesty lemon cookie with a twist of apricot jam. So easy to make and it’s gluten free!


  • 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 mix in the flour mixture to the butter mixture until a doughy consistency.
Fold in apricot jam.
Place spoonfuls of dough onto a lined or greased cookie sheet.
Top dough with a dab of apricot jam.
Bake for 10-12 minutes or until slightly golden.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

1-866-492-7324 | Contact