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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
47 mins
Yield:
Serves 20 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

105 calories; fat 4.1g; saturated fat 1.7g; mono fat 0.8g; poly fat 0.2g; protein 1.1g; carbohydrates 16.7g; fiber 0.6g; cholesterol 25mg; iron 0.3mg; sodium 75mg; calcium 30mg.
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