Tuesday, May 10, 2011

Gluten Freedom: Lemon Shortbread

Lemon Shortbread
1 package Bob’s Red Mill Shorbread cookie mix
1 ½ sticks (3/4 Cup) unsalted butter cut into 8 pieces
1 large egg yolk
1 Tbsp lemon zest
2 Tbsp water

Preheat oven to 375
In a large bowl, beat butter until smooth. Beat in egg yolk, then water. Add lemon zest.
Slowly stir in baking mix, starting with ½ Cup. Then add the remainder in 2 parts.
Dough will look dry and crumbly. Gather dough in a ball and massage until smooth.
Divide dough in half and wrap in plastic wrap.
Place remaining dough wax or parchment paper and top with plastic wrap.
Roll to ¼ inch thickness, cut into 2 inch rounds with cookie cutter.
Place one inch apart on baking sheet.
Reroll scraps of dough, cut again to make 18 cookies.
Bake on middle rack of oven for 12-15 minutes or until cookies just start to brown around edges.
Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely.
Repeat with remaining dough.

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