“On the second day of Christmas, The Frilly Apron gave to me,
Lemon Shortbread that’s perfect with some tea.”
“Lemony. Lemony goodness.”
I asked my husband what he had to say about these little gems. So there ya go.
These really are the perfect cookie to accompany a hot cup of tea. They are so lovely and have a nice, light lemony flavour. Crispy and crumbly, they make a great dunker.
This recipe is adapted from GlutenFree Baking’s Gluten-Free and Egg-Free Lemon Coolers recipe.
[Recipe] Gluten-Free Lemon Drop Shortbread Cookies
Makes 2 dozen cookies
6 oz (1 1/2 cups) brown rice flour
2 1/2 oz (1/2 cup) sweet rice flour
1 oz (1/4 cup) tapioca starch
1/2 tsp salt
1/8 tsp xanthan gum
1 C butter, at room temperature
1/2 C icing sugar plus more (about 2 cups) for dusting
zest of one lemon, finely chopped
juice of one lemon (about 3-4 Tbsp)
Preheat oven to 350F.
In medium mixing bowl, whisk together dry ingredients, except for the icing sugar. Set aside.
In bowl of stand mixer or a large mixing bowl, cream together butter, 1/2 C powdered sugar, and lemon zest until well mixed, about 30 seconds. Scrape down the bowl, then cream for another 30 seconds or so.
Incorporate the dry ingredients and mix until dough forms.
Add lemon juice and mix until well incorporated, a few more seconds.
Cover the dough and chill in the refrigerator for half an hour.
Scoop dough by rounded tablespoonfuls onto a parchment lined cookie sheet.
Roll each scoop into a ball. Press each dough ball down just slightly. I used a fork for this.
If not using all of the dough in one fell swoop, return the remaining dough to refrigerator for the next cookie sheet full.
Bake until cookies are set and slightly cracked, about 18 minutes.
While cookies are baking, fill an 8″ x 8″ pan with the remainder of the powdered sugar.
Remove cookies from oven. Allow the cookies to sit on the pan for a minute or two.
Carefully transfer cookies by small batches to the pan of powdered sugar with a spatula. Dust the cookies completely with powdered sugar and allow to cool for a few seconds. The cooling allows them to absorb a little bit of the powdered sugar, and allows a bit more to “stick” to the cookies.
Remove the cookies from the powdered sugar. Shake off any excess.
- <strong>[Recipe] Gluten-Free Lemon Drop Shortbread Cookies</strong>
- Makes 2 dozen cookies
- 6 oz (1 1/2 cups) brown rice flour
- 2 1/2 oz (1/2 cup) sweet rice flour
- 1 oz (1/4 cup) tapioca starch
- 1/2 tsp salt
- 1/8 tsp xanthan gum
- 1 C butter, at room temperature
- 1/2 C icing sugar plus more (about 2 cups) for dusting
- zest of one lemon, finely chopped
- juice of one lemon (about 3-4 Tbsp)
- Preheat oven to 350F.
- In medium mixing bowl, whisk together dry ingredients, except for the icing sugar. Set aside.
- In bowl of stand mixer or a large mixing bowl, cream together butter, 1/2 C powdered sugar, and lemon zest until well mixed, about 30 seconds. Scrape down the bowl, then cream for another 30 seconds or so.
- Incorporate the dry ingredients and mix until dough forms. Add lemon juice and mix until well incorporated, a few more seconds. Cover the dough and chill in the refrigerator for half an hour.
- Scoop dough by rounded tablespoonfuls onto a parchment lined cookie sheet. Roll each scoop into a ball. Press each dough ball down just slightly. I used a fork for this.
- If not using all of the dough in one fell swoop, return the remaining dough to refrigerator for the next cookie sheet full.
- Bake until cookies are set and slightly cracked, about 18 minutes.
- While cookies are baking, fill an 8″ x 8″ pan with the remainder of the powdered sugar.
- Remove cookies from oven. Allow the cookies to sit on the pan for a minute or two.
- Carefully transfer cookies by small batches to the pan of powdered sugar with a spatula. Dust the cookies completely with powdered sugar and allow to cool for a few seconds. The cooling allows them to absorb a little bit of the powdered sugar, and allows a bit more to “stick” to the cookies.
- Remove the cookies from the powdered sugar. Shake off any excess.
