LEMON SHORTBREAD COOKIES (GLUTEN FREE) RECIPES

Steps:

• Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
• Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
• Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
• Store in an airtight container for up to two weeks.

Steps:

• Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 8x8x2 inch pan with parchment paper; set aside.
• For the Crust: In a medium mixing bowl, beat the butter with an electric mixer for 30 seconds. Add ¼ cup of the sugar and beat till combined. Add 1 cup of flour, and half and half, and beat till crumbly. Press the flour mixture into the bottom of the pan. Bake in the oven for 18-20 minutes or just till golden brown.
• For the Lemon Layer: In a medium mixing bowl, combine eggs, the remaining 3/4 cup sugar, flour, lemon zest, lemon juice and baking powder. Beat for one minute on high. Pour over hot baked crust.
• Bake an additional 20 minutes, or until light brown and the center is set. Cool to room temperature on a wire rack.
• Refrigerate for an hour before cutting into bars.
• Optional: When cool, if desired, sift powdered sugar over the top.
• Store in an air tight container in the refrigerator.