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When you have a big batch of cookies to prepare on a deadline, what to do? Use a cookie press! This recipe makes light, buttery, lemony cookies that are perfect to give as gifts or snack on with a cup of tea. Amazingly versatile and with only a few ingredients, they're an easy way to introduce yourself to the gluten-free cookie world.
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter at room temperature
- 3/4 cup white sugar
- 3 large egg yolks (I see macarons coming with the whites!)
- 1 tsp lemon extract
- zest of one lemon
- 1 Tbsp fresh lemon juice
- 3 1/4 cups gluten-free flour (I used my gluten-free cookie flour. Make sure yours has xanthan gum in it, and if not add 1 tsp xanthan gum)
Directions
- * 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 60 servings | |
| Calories 53 | |
| Calories from Fat 42 | 79% |
| Total Fat 4.83g | 6% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 1mg | 0% |
| Potassium 3mg | 0% |
| Total Carbs 2.56g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.52g | 2% |
| Protein 0.18g | 0% |
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