These soft sugar cookies are lightly flavored with lemon. If you don't like lemon with chocolate, omit the lemon extract.
At the time of this writing, some bags of M&M's carry a "may contain wheat" warning, especially flavored varieties. If you aren't comfortable using M&M's, other chocolate candies work well.
- Yield:Makes about 3 dozen cookies
- Active time: 40 minutes
- Total time:2 hours
- 2 cups (8 ounces) white rice flour
- 1 1/2 cups (12 ounces) granulated sugar
- 1/2 cup (2 ounces) sweet rice flour
- 1/3 cup (1.3 ounces) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2/3 cup solid shortening
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 large eggs
- 1/4 cup milk (or dairy-free milk replacement)
- 2 tablespoons light corn syrup
- About two cups of plain chocolate M&M's
Adjust oven rack to middle position. Preheat oven to 325 deg;F. Food Processor Directions: In bowl of an 11 cup or larger food processor, combine white rice flour, granulated sugar, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. Run food processor for 30 seconds to combine.
Stop food processor and add shortening. Run mixer until shortening is incorporated; dough will begin to hold together, about 30 seconds. Add eggs, milk, corn syrup, vanilla extract, and lemon extract. Run mixer until a thick dough forms, about 30 seconds.
By Hand Directions: In large bowl, whisk together white rice flour, granulated sugar, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. Add shortening. Cut into flour mixer with a pastry cutter or your hands (use a “snapping motion” with your fingers) until no large pieces of shortening remain. If you squeeze the mixture, it should hold together.
Add eggs, milk, corn syrup, vanilla extract, and lemon extract. Stir with a wooden spoon until a stiff dough forms.
Drop dough, about two tablespoons each, onto parchment lined baking sheet, two inches apart. Press about six M&M's to each cookie. Bake until set, edges should be lightly brown, about 12 minutes. Allow cookies to cool on the pan for three minutes and then transfer to a wire rack to cool completely.