Gluten-Free Pressed Lemon Butter Cookies

Photo: The Dusty Baker

Ingredients

1 1/2 cups (3 sticks) unsalted butter at room temperature

3/4 cup white sugar

3 large egg yolks

1 teaspoon lemon extract

1 zest of lemon

1 tablespoon fresh lemon juice

3 1/4 cups gluten-free flour

1 teaspoon xanthan gum

Preparation

Preheat oven to 350 degrees.

Make sure your flours are whisked / sifted well and add xanthan gum if not included.

In the bowl of a standing mixer with the paddle attachment, cream butter until fluffy, then add sugar and cream together.

Add egg yolks, one at a time, and beat to incorporate.

Add lemon zest, extract and juice and beat in.

Add flour and slowly beat in, then increase speed until incorporated.

Fill cookie press and press onto ungreased cookie sheets.

Bake one sheet at a time for 12-15 minutes, or until the edges are lightly browned.

Let cool on sheets completely before removing, gingerly, with a thin spatula.

Tools

Comments

Permalink Kathleen Burrage
September 15, 2011

Gluten Free! Nice with Sorbet!

Permalink kasandra
September 18, 2011

Would almond flour work for this recipe?

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About

These cookies practically melt in your mouth with buttery, lemony deliciousness. Made with a cookie press, they're an incredibly easy way to prepare a lot of cookies in a short amount of time. And they're so scrumptious, no one will guess they're gluten-free!