Gluten-Free Pressed Lemon Butter Cookies
Gluten-Free Pressed Lemon Butter Cookies takes about 45 minutes from beginning to end. One serving contains 75 calories, 1g of protein, and 5g of fat. For 13 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 60. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. It works well as a dessert. This recipe is liked by 2 foodies and cooks. This recipe from Foodista requires butter, lemon zest, lemon juice, and lemon extract. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 7%. Similar recipes are Pressed Cubano Sandwiches – Low Carb and Gluten-Free, Sugar-Free Lemony Butter Cookies {Low Carb & Gluten Free}, and Flourless Peanut Butter Kiss Cookies ( Gluten-Free, Dairy-Free).
Directions
- Step 1 : Preheat oven to 350 degrees.
- Step 2 : Make sure your flours are whisked / sifted well and add xanthan gum if not included.
- Step 3 : In the bowl of a standing mixer with the paddle attachment, cream butter until fluffy, then add sugar and cream together.
- Step 4 : Add egg yolks, one at a time, and beat to incorporate.
- Step 5 : Add lemon zest, extract and juice and beat in.
- Step 6 : Add flour and slowly beat in, then increase speed until incorporated.
- Step 7 : Fill cookie press and press onto ungreased cookie sheets.
- Step 8 : Bake one sheet at a time for 12-15 minutes, or until the edges are lightly browned.
- Step 9 : Let cool on sheets completely before removing, gingerly, with a thin spatula.
-
Vegetarian
