I would have to say this is the first actual SHORTBREAD recipe that I am posting on this blog which is funny because we ARE SHORTBREAD! Regardless these are delicious! We make a version that is just dairy free and whole wheat, and if you're feeling crazy we make the real thing too!
Gluten Free Lemon SHORTBREAD
Makes: 4 dozen cookies
GLUTEN-FREE FLOUR: To make Gluten Free Flour, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour. Use appropriate amount for recipe; store remainder for the next time you make this delicious recipe!
Ingredients:
1 3/4 cups Gluten Free Flour Blend (ABOVE)
1/2 teaspoon salt
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup butter, softened (I used Earth Balance)
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 tablespoon freshly grated lemon zest
Directions:
Preheat oven to 350˚F
Combine flour blend, powdered sugar, cornstarch and salt in medium bowl; set aside.
Beat butter in large bowl at medium speed until creamy. Reduce speed to low; add flour mixture, vanilla, lemon juice and lemon zest. Beat until dough forms.
Press dough into the bottom of a spring form pan until it is about 3/4-inch up the side of the pan. Bake in preheated oven 15 minutes or until edges are lightly browned. Cool on cookie sheets. Repeat the last step until you have finished the dough.
Beat butter in large bowl at medium speed until creamy. Reduce speed to low; add flour mixture, vanilla, lemon juice and lemon zest. Beat until dough forms.
Press dough into the bottom of a spring form pan until it is about 3/4-inch up the side of the pan. Bake in preheated oven 15 minutes or until edges are lightly browned. Cool on cookie sheets. Repeat the last step until you have finished the dough.
