The Meyer lemon is most definitely my favorite of all the varieties. Soft to the touch, juicy, and slightly sweet. Its versatility in baking and cooking add an interesting dynamic to any dish, its almost unfair to the other lemons.
Well into the winter months when these lemons are ready for harvest is such a special time for me, memories of my grandparents and the important lessons they taught me about gardening and life. Often we think of Winter as a dead and barren time when really, it is quite the opposite. Winter for many plants is an important time of dormancy when the plant is recharging for the upcoming season. Many plants, such as the Almond Tree, need a certain amount of “chill hours” to be able to produce a crop the following year.
Throughout the course of our lives we all will encounter “Winter” like stages. When things seem bleak, dead, nothing is blossoming and the absence of beauty is all we can see, the though of a harvest is so far out, hope is easily a forgotten word. When if you look closely (or so often in hindsight), some seriously good stuff disguised as bad and is happening right below the surface. Its during the tough times in life when our character and faith is being tested and shaped… It is here, we are given the opportunity to learn and grow into better, more compassionate human beings. During the tough times we have the choice to either perceive these difficulties as hurdles that are there to destroy us or as an opportunity to go deep within, to get quiet and find contentment in the “Winter” so when your spring comes back around, which it always does, we are then able to fully blossom with grace and reap a more bountiful harvest than you ever could have had before your “Winter”.
The saying, “when life gives you lemons…” in my opinion needs to be rethought… the lemon isn’t the sour thing in life that happens to you, but for you. Lemons are cleansing and so are tough times, you learn a lot about yourself and others. I say celebrate the Lemon… Celebrate the fact that if we can learn how to use those “lemons” that we can harvest right in the middle of Winter, well then, I think life is a whole lot sweeter!
Our Meyer Lemon Tree is full right now & I have been scouring the internet for ways to use our almonds and lemons together… I was so excited to come across this recipe, though I did not have any intention of it being requested by so many. When I sat down to write it out the above just came out, I felt I needed to share something from my heart as well.
I am learning to enjoy these times of Winter that fade in and out of my life… embracing the lemons & use them to enhance my life in positive ways. Hope you can take something sweet away for your own beautiful life.
Safe to say I am in LOVE with these cookies, I hope you enjoy them as well. This recipe uses Blanched Almond Flour as the base, which I was ecstatic about since I feel less guilty eating baked goods that are made with healthier ingredients.
The recipe I tweaked & slightly altered to add more lemon as well as making it dairy free.
You can find the original recipe from www.texanerin.com | Check her wonderful site out, she has some amazing recipes.
Gluten-Free Lemon Thumbprint Cookies
Yield: 32 cookies | Prep Time: 20 min. | Cook Time: 11 min.
Oven Temp: 350*
2 cups FARM to KIDS Blanched Almond Flour
1/4 cup Organic Coconut Flour
1/2 cup Organic cane sugar (or coconut sugar if you prefer)
1 tsp. Baking Powder
1/8 tsp. Salt
1/2 cup Organic Coconut Oil melted (I usually heat mine for 30 sec.)
1 Large Egg, room temperature
1 Tbsp. Organic Meyer Lemon Zest or more if you like
1 tsp. Lemon juice
5-7 drops doTERRA Lemon Essential oil
* 1/3 cup Lemon Curd (aka. yellow gold)
Preheat oven to 350*
1. In a medium size bowl mix together the dry ingredients.
2. In another medium size bowl mix together the wet ingredients.
3. Gently add the dry ingredients to the wet ingredients. Stir till completely combined, let sit for about 10 min. or so to allow the coconut flour absorb the liquid.
4. Roll the dough into 1″ balls & place 2″ apart on a cookie sheet with a piece of parchment paper.
5. Bake for 6 min. remove from oven.
6. Using the rounded side of a 1/2 teaspoon measuring spoon, make an indention about 3/4 of the way down into each cookie. Fill each indentation with 1/2 tsp of lemon curd. Be sure not to overfill them. (I will admit, I am not very good at following recipes and usually cut corners… I skipped this part & made the indentation with my thumb & cooked the cookies for the full 12 minutes or so… then filled them. They turned out great) If you want to follow the full recipe go to 7 🙂
7. Return the pan to the oven and bake for another 5-7 minutes or until the cookies feel like they have a firm outer layer. The cookies shouldn’t brown around the edges – just on the bottom.
8. Remove from the oven, let cool for 5 minutes on the pan, transfer them to a cooling rack or into your mouth 🙂
Notes: Store these in an airtight container in the refrigerator for up to 4 days.