Gluten-Free Tuesday: Lemon Cookies Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
6 ounces white rice flour
2.5 ounces sweet rice flour
1 ounce tapioca starch
1/2 teaspoon salt
1/8 teaspoon xanthan gum
1 cup butter, at room temperature
1/2 cup powdered sugar plus one pound
zest of one lemon, finely chopped
2 tablespoons freshly squeezed lemon juice
Directions
Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper. In small mixing bowl, whisk together dry ingredients. Set aside. In bowl of stand mixer or medium mixing bowl, cream together butter, 1/2 cup powdered sugar, and lemon zest until a thick paste forms about 30 seconds. Stop mixer and scrape down bowl. Turn mixer on and cream for another 15 seconds. Add dry ingredients and mix until dough forms, about twenty seconds. Add lemon juice and mix until combined. Chill dough for twenty minutes. Scoop dough, about one tablespoon each, and roll into ball. Place dough on baking sheet and press dough ball down slightly. Return remaining dough to refrigerator. Bake until cookies are set and slightly cracked, about 18-20 minutes. These cookies don't really darken during baking. While cookies are baking, fill an 8x8-inch pan with one pound powdered sugar. Set aside Remove cookies from oven. Allow cookies to set for two minutes. Carefully transfer cookies to the pan of powdered sugar with a spatula. Bury cookies in the sugar and allow to cool. Repeat with remaining dough. Remove cooled cookies from powdered sugar and shake off excess sugar.