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Parve
Easy
40 Minutes
Diets 
Refreshingly different. The lemon zest and crushed lemon candies add a delicious burst of citrus flavor, and the lemon glaze adds yet another element of tanginess to these cookies. Chewy, crispy, and simply irresistible. Yields 45 cookies
1/2 cup Heaven & Earth Coconut Oil, softened
2/3 cup sugar
1 egg
1 tablespoon pareve whipping cream, unwhipped
1 teaspoon grated lemon zest (or more, if desired)
1 and 1/2 cups flour (I used whole wheat pastry like Shibolim, but any light- colored flour is good)
1 teaspoon Haddar Baking Powder
1/4 teaspoon salt
1/3 cup finely crushed lemon candies (I used Must sugar- free)
2 tablespoons freshly squeezed lemon juice (no substitutions)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Beat the coconut oil and sugar in the bowl of an electric mixer. Add egg, whipping cream, and lemon zest. Gradually add the flour, baking powder, salt, and candies and mix to combine well.
Using a small cookie scoop, drop cookies onto the prepared baking sheet. Bake for 10 minutes, or until the edges and bottoms are lightly browned. Cool before glazing
Mix the confectioners’ sugar and lemon juice in a small bowl until smooth. Pour into a small plastic bag. Heat the bag in the microwave for 10 seconds to make it easier to work with.
Make a small hole in the corner of the bag with a toothpick. Drizzle the glaze over the cookies. Let set.
These cookies freeze well.
Photography by Chay Berger
Food Styling by Leah Hamaoui
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Can the cookies be mad without the crushed candy?
Hi Sara,
If you prefer that flavor, then sure!
-Chana Tzirel from Kosher.com
Thank you- Excellent, easy, and no margarine!
Hi Sharon,
We are so glad you are enjoying this recipe!
-Chana Tzirel from Kosher.com