As I was planning Out of the Box Food’s Holiday Cookie Month, I was reminded of a recipe I developed last year which makes a deliciously crunchy, heart healthy lemon cookie.  These cookies bake up crisp and delicate and are made with olive oil instead of butter which means that in addition to being easier on the waistline, they’re Vegan friendly too.  Plus, if you eat Gluten Free, the Whole Wheat Pastry Flour can be evenly substituted with Gluten-Free Baking Flour for a wheat-free treat. Oh, and did I mention they’re quick and easy? (more…)