From the Archives!
A Thin and Sweet Winter Treat.
Indulge me a little, won't you" I promise it won't hurt a bit. This week I'm sharing a wonderful gluten-free wheat-free Christmas cookie recipe I created for Allergic Living magazine some years back. A recipe too good not to post here on the blog and share online. Some of you Allergic Living readers may remember it. It is a lovely, crispy-chewy ginger cookie with lemon icing. There is (of course! You know me...) a slight change in the recipe. I've switched out the brown rice flour for sorghum flour- a gluten-free wheat-free flour I much prefer.

We are still settling in to our latest abode. Gearing up for winter. Unpacking books. And art supplies. Installing a wall easel in the studio. Hanging a pine wreath. Watching for chickadees. Anticipating the coming Winter Solstice.
Moving into Winter- and the darkest weeks of the year- from a sun abundant Summer-Fall is both surreal and invigorating. Embracing change. Welcoming the new. Dreaming of what the New Year will bring us.

It's all good.
xoKarina

Karina's Wheat-Free Lemon Iced Ginger ThinsOriginally posted December 2012.

These crispy on the outside chewy on the inside gluten-free ginger cookies are a delightfully spicy foil for the tart lemon icing. A perfect winter cookie I created last year for Allergic Living magazine.

Ingredients:

1 cup sorghum flour
1 cup potato or tapioca starch
1 cup cane sugar
1/2 cup white rice flour
1/2 cup li...