Gluten-free Lemon Shortbread Cookies
Ingredients
-
1 ¼
cup
all-purpose gluten-free baking mix
-
2
Tbsp.
all-purpose gluten-free baking mix
-
scant ½
cup
organic cane sugar
-
pinch
sea salt
-
zest of 1
lemon
-
½
cup
unsalted butter, softened
Instructions
- Preheat the oven to 375℉ and line a baking sheet with parchment paper.
- Mix the dry ingredients (baking mix, sugar, salt, and lemon zest) using a mixer.
- Add the softened butter and mix until the dough is crumbly.
- Knead the dough by hand until smooth and all flour is incorporated.
- Shape the dough into a log about 9 inches long and 2 inches in diameter, wrap it in parchment, and chill for 20-30 minutes.
- Slice the chilled dough into ½ inch thick rounds and place them on the baking sheet.
- Bake for 9-10 minutes until set and lightly browned on the bottoms.
- Cool on the baking sheet for 3-5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
16
Calories
114
Total fat
6g
Total carbohydrates
15g
Total protein
1g
Sodium
35mg
Cholesterol
0mg
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