Gluten-free pressed lemon butter cookies

Name: Gluten-free pressed lemon butter cookies
Total time: 45 min
Yield: 60 servings
Ingredients: 340.5 g unsalted butter; 150 g cane sugar; 3 large egg yolk; 1 tsp lemon extract; 1 lemon peel; 1 Tbsp lemon juice; 442 g nut meal; 1 tsp xanthan gum

Gluten-free Pressed Lemon Butter Cookies are a quick dessert option that covers 1% of your daily vitamins and minerals requirement. This recipe fits a gluten-free, lacto-ovo vegetarian, and FODMAP-friendly diet. It is best enjoyed as a sweet treat.

Ingredients

unsalted butter

340.5 g

cane sugar

150 g

egg yolk

3 large

lemon extract

1 tsp

lemon peel

lemon juice

1 Tbsp

nut meal

442 g

xanthan gum

1 tsp

Method

Preheat oven to 350 degrees.
Make sure your flours are whisked / sifted well and add xanthan gum if not included.
In the bowl of a standing mixer with the paddle attachment, cream butter until fluffy, then add sugar and cream together.
Add egg yolks, one at a time, and beat to incorporate.
Add lemon zest, extract and juice and beat in.
Add flour and slowly beat in, then increase speed until incorporated.
Fill cookie press and press onto ungreased cookie sheets.
Bake one sheet at a time for 12-15 minutes, or until the edges are lightly browned.
Let cool on sheets completely before removing, gingerly, with a thin spatula.