Gluten-Free Lemon Cookies
These sweet and tangy cookies are a delicious twist on the traditional thumbprint. Try them today!
READY IN: 25mins
SERVES: 20
YIELD: 20 cookies
UNITS: US
INGREDIENTS
Nutrition- 3⁄4cup sweet rice flour
- 1⁄2cup potato starch
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon salt
- 1⁄2cup sugar
- 1
- 1teaspoon vanilla
- 1
- 3
- 1⁄8
- 1⁄2cup lemon curd
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DIRECTIONS
- 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!
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