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Categories:
white rice sweet rice flour tapioca salt xanthan gum butter powdered sugar zest of one lemon freshly squeezed lemon juice
Viewed: 105 - Published at: 3 years agoIngredients
- 6 ounces (1 1/2 cups) white rice flour
- 2.5 ounces (1/2 cup) sweet rice flour
- 1 ounce (1/4 cup) tapioca starch
- 1/2 teaspoon salt
- 1/8 teaspoon xanthan gum
- 1 cup (2 sticks) butter, at room temperature
- 1/2 cup powdered sugar plus one pound
- zest of one lemon, finely chopped
- 2 tablespoons freshly squeezed lemon juice
Method
- Preheat oven to 350 °F. Line rimmed baking sheet with parchment paper.
- In small mixing bowl, whisk together dry ingredients. Set aside. In bowl of stand mixer or medium mixing bowl, cream together butter, 1/2 cup powdered sugar, and lemon zest until a thick paste forms about 30 seconds. (Use medium-high speed on a handheld mixer or medium speed on a stand mixer.) Stop mixer and scrape down bowl. Turn mixer on and cream for another 15 seconds.
- Add dry ingredients and mix until dough forms, about twenty seconds. Add lemon juice and mix until combined. Chill dough for twenty minutes.
- Scoop dough, about one tablespoon each, and roll into ball. Place dough on baking sheet and press dough ball down slightly. Return remaining dough to refrigerator.
- Bake until cookies are set and slightly cracked, about 18-20 minutes. These cookies don't really darken during baking. While cookies are baking, fill an 8x8-inch pan with one pound powdered sugar. Set aside
- Remove cookies from oven. Allow cookies to set for two minutes. Carefully transfer cookies to the pan of powdered sugar with a spatula. Bury cookies in the sugar and allow to cool.
- Repeat with remaining dough. Remove cooled cookies from powdered sugar and shake off excess sugar.
