The delicate lemon flavor shines in these tender shortbread cookies.
Combine flour blend, powdered sugar and cornstarch in medium bowl; set aside.
Beat butter in large 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 horizontal 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: To make 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 other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
Dietary Fiber: 0g
This recipe was amazing! I made it with my 3 and 6 year old girls! They are both gluten free and love these cookies so much, we make them in the summer. I recomend this to anybody on this particular gluten free diet. My only concern was the girls hated the lemons, so i took it out and they really enjoyed it.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1786
© 2013 Land O'Lakes, Inc.
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