Editor’s Note: In our new recipe section, we ask some of our favorite vendors to share their secrets. Today is dreaded Tax Day 2010, so we asked Moxie Rx in Portland, OR (remember when Dan did an episode with owner Nancye?) to share a sweet treat to help numb the pain of paperwork. Nancye kindly offered us instructions for Meyer Lemon Meltaways, which sound like perfect pick-me-ups to me! As for the aspiring recipe writer or mad culinary scientist among us – we’re opening up the kitchen floor to you too! Email me at amy@vendr.tv to get your street food recipe on VendrTV.

Moxie's Beautiful Trailer in Portland, OR.

I have been venturing into gluten-free baking lately. There are some things you think you can never give up until you do – like gluten – and experience the awesome benefits. More and more often, we have customers at Moxie Rx asking for gluten-free goods. So, as someone who loves to bake and aspires to make things that everyone wants to eat, I have been adapting recipes that I’ve used for years and know to be tried and true. I originally nuanced this recipe from one of Ms. Stewart’s that called for tart lime. What better way to honor spring than with a version using lovely Meyer lemon and is gluten-free to boot?

Meyer Lemon Meltaway

You’ll need

• 5 oz unsalted butter (room temperature)
• 1 cup powdered sugar
• 2 Meyer lemons (zested)
• 2 Tbs Meyer lemon juice
• 1 Tbs vanilla
• 2 Tbs cornstarch
• ½ cup sweet rice flour
• ½ amaranth flour
• ½ millet flour
• ¼ cup sorghum flour
• ¼ salt

Instructions

1. Mix flours, cornstarch, and salt together in a bowl.
2. Cream butter in stand mixer with paddle. Add 1/3 cup of powdered sugar and mix until fluffy. Slowly add the lemon juice, vanilla, and zest. Mix well until incorporated.
3. Add dry ingredients to the butter mixture. Scrape down the bowl and mix well until combined.
4. Make a log with the dough. Take a large piece of plastic wrap and lay it flat on the counter. Place dough in the middle of the plastic & form a log by rolling the dough back and forth in the plastic. Once you have a nice roll it should be about 1½ inch diameter. Pull one side of the plastic tight over the dough. Then roll it up in the remaining plastic. Twist the ends tight and squeeze the air out. You want it to look like a giant sausage. Chill for at least 2 hours or you can freeze the dough for slicing and baking later.
5. Preheat oven to 350 °F. Line a baking sheet with parchment paper. Slice cookies about ¼ inch thick. Place on baking sheet and bake for 12-15 minutes until lightly golden. Let cool slightly then fill a bowl with remaining powdered sugar and toss cookies to coat on all sides.
6. Try not to eat them all at once.

Moxie Rx
4011 North Mississippi Avenue
Portland, OR 97227
(503) 285-0701

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