Gluten-Free Lemon Cookies

These sweet and tangy cookies are a delicious twist on the traditional thumbprint. Try them today!

• Ready In: 25 mins
• Serves: 20
• Yields: 20 cookies

Ingredients

• 3⁄4 cup  sweet rice flour
• 1⁄2 cup potato starch
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1  egg
• 1  teaspoon vanilla
• 1  lemon, zest of
• 3  drops lemons, flavour (optional)
• 1⁄8 cup potato starch, for kneading
• 1⁄2 cup  lemon curd

Directions

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