1 cup unsalted Butter
4 tablespoons coconut oil
1/4 cup applesauce
1/2 cup xylitol
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
6 tablespoons fresh lemon juice
3 tablespoons milk of choice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea
1/2 teaspoon xanthan gum
4 cups white rice flour
3 lemons, sliced thin, with seeds removed
3 cups water
1. To prepare the lemons: in a large saucepan of boiling water blanch the sliced lemons and drain him on a wire rack.
2. To candy the lemons: in another medium size saucepan, combine 2 cups of honey and 1 1/2 cups of water.
3. Allow the mixture to come to a boil and let it reduce for 10 to 15 minutes.
4. Afterward, drop the lemon slices into the syrup and cook for 10 minutes.
5. Take this saucepan off the heat, cover it and let it stand overnight.
6. The next day, remove the lemon slices from the syrup and let them drain on a wire rack.
7. Repeat this process again, using the remaining sugar and water.
8. The next day the lemons will be preserved and ready.
9. Beat butter, applesauce, powdered honey and xylitol together until combined.
10. Blend in the eggs, vanilla, lemon zest and lemon juice.
11. Add the milk and mix well.
12. Add baking soda, baking powder, salt, xanthan gum and flour.
13. Stir just until combined, you don’t want these to be over mixed. The dough will be a bit too sticky to roll out. If the dough is not at this consistency, you can add more milk as needed.
14. Spoon rounded teaspoons of dough onto a parchment lined baking sheet, then top each cookie with a piece of candied lemon.
15. Bake at 375 derees until the edges are golden brown, about 8-9minutes.
16. Cool the cookies on racks.