The stark contrast between the sweet sugars and the tart lemon juice gives these cookies personality and bite. They're a great afternoon treat with coffee or tea.
2.3 ounces brown rice flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
4 tablespoons butter, softened
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
2 large egg yolks
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, potato starch, xanthan gum, baking powder, and salt in a medium bowl, stirring with a whisk.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add lemon juice, vanilla, rind, and egg yolks; beat until blended. Add flour mixture, 1/4 cup at a time, beating after each addition.
Cover a large baking sheet with parchment paper. Shape dough into 20 balls. Place 2 inches apart on baking sheet. Bake at 350° for 15 to 20 minutes or until lightly browned. Cool 5 minutes on pan. Remove cookies from pan; cool completely on wire racks.
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