GLUTEN FREE LEMON COOKIES RECIPE RECIPES

Steps:

• In a small bowl, whisk together the flour, baking powder, and salt; set aside.
• In the bowl of a stand mixer, cream sugar and butter.
• Beat in the egg, vanilla, and zest (flavouring if using).
• Add the dry ingredients, mixing enough to combine.
• With your hands, knead in enough of the potato starch to make the dough easy to handle.
• Roll into 2-teaspoon sized balls, pressing your finger in the middle to make a dent.
• Bake in on a parchment-paper lined sheet in a preheated 350°F oven for about 10-13 minutes until very lightly browned.
• Reinforce the dents with your finger before they cool.
• Fill the dents with lemon curd once cool.
• Enjoy!

Steps:

• Combine 3/4 cup butter and 3/4 cup powdered sugar in bowl; beat at medium speed until creamy. Add egg and 1/2 teaspoon lemon extract; continue beating until combined. Add gluten-free flour blend, cloves and salt; beat at low speed until well mixed.
• Divide dough in half; on surface sprinkled lightly with gluten-free flour blend, shape each half into 8-inch log, flouring hands with gluten-free flour blend, if necessary. Wrap each log in plastic food wrap. Refrigerate at least 2 hours or until firm.
• Heat oven to 350ºF.
• Cut logs into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets. Sprinkle half of cookies with coarse grain sugar. Bake 8-10 minutes or until edges are lightly browned. Cool completely.
• Combine all filling ingredients in bowl, adding enough milk for desired spreading consistency. Beat on low speed until well mixed. Spread about 2 teaspoons filling onto bottom-side of each cookie without sugar. Top with remaining cookies, sugar-side up.