1 3/4 cups Gluten-Free Flour Blend (see below)
1/2 cup powdered sugar
1/2 cup cornstarch
1 tablespoon fresh lemon juice
2 to 3 teaspoons freshly grated lemon zest
1/2 cup gluten-free pretzel sticks, broken in half
Combine flour blend, powdered sugar and cornstarch in bowl; set aside.
Beat butter in another bowl at medium speed until creamy. Add flour mixture, lemon juice and lemon zest; beat at low speed until dough forms.
Shape dough into 2 (8-inch) logs; press in sides to form triangles with 1-inch base and 2-inch sides. Wrap each log in plastic food wrap; refrigerate 2 hours or until firm.
Heat oven to 350°F.
Cut logs into 3/8-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Insert pretzel half into bottom edge to form tree trunk. Press zigzag-style potato masher or knife handle into cookies to create lines for “trees”. Decorate with decorator sprinkles.
Bake 9-11 minutes or until edges are lightly browned. Cool on cookie sheets.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking