May is Celiac Disease Awareness Month. What does that have to do with Arkansas tourism? Well, if you have celiac disease or are gluten intolerant, take a visit to War Eagle Mill, just a few miles outside of Rogers, for a little fun while also picking up some gluten free products.
War Eagle Mill offers a Gluten Free All Purpose Flour that replaces wheat cup-for-cup in every recipe. Also, it’s made in a dedicated gluten free facility.
Here’s a War Eagle Mill recipe for gluten-free Apricot Lemon Drop Cookies that everyone can enjoy.
“A zesty lemon cookie with a twist of apricot jam. So easy to make and it’s gluten free!”
- 4 Tbsp butter
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla
- 1 tbsp lemon zest
- 2 Tbsp lemon juice OR the juice of 1 lemon
- 1 cup WEM Gluten Free All Purpose Flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 Tbsp WEM Apricot Jam
Preheat oven to 350 degrees.
Cream butter and sugar until smooth.
Add egg, vanilla, lemon zest and lemon juice. Mix well.
In a separate large mixing bowl, whisk together flour, baking powder and salt.
Slowly mix in the flour mixture to the butter mixture until a doughy consistency.
Fold in apricot jam.
Place spoonfuls of dough onto a lined or greased cookie sheet.
Top dough with a dab of apricot jam.
Bake for 10-12 minutes or until slightly golden.