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).
Ingredients
butter
1.5 cups
sugar
0.75 cup
egg yolks
3 large
lemon extract
1 teaspoon
lemon zest
1
lemon juice
1 tablespoon
flour
3.25 cups
xanthan gum
1 teaspoon
Cooking in Steps
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1Preheat oven to 350 degrees.
oven -
2Make sure your flours are whisked / sifted well and add xanthan gum if not included.
xanthan gum
-
3In the bowl of a standing mixer with the paddle attachment, cream butter until fluffy, then add sugar and cream together.
butter
cream
sugar
blender
bowl -
4Add egg yolks, one at a time, and beat to incorporate.
egg yolk
-
5Add lemon zest, extract and juice and beat in.
lemon zest
juice
-
6Add flour and slowly beat in, then increase speed until incorporated.
all purpose flour
-
7Fill cookie press and press onto ungreased cookie sheets.
cookies
baking sheet -
8Bake one sheet at a time for 12-15 minutes, or until the edges are lightly browned.
oven -
9Let cool on sheets completely before removing, gingerly, with a thin spatula.
spatula