August 16, 2012
Perfect little treats, this lemon cookies are delightful and flavourful little yummy treats. They won't last long on the plate. Fortunately, they are easy and quick to make, so you can make some more ( after you see them disappearing...) Keep them in a covered cookie jar ( what ever it's left...), or better yet, hide them :-))
1/2 cup butter
1/2 cup powdered sugar + 1/2 cup for dusting
1-1/2 tbsp. lemon rind
1-1/2 tbsp. freshly squeezed lemon juice
1/2 tsp. lime juice
1/4 cup rice flour
1/4 cup cornstarch
3/4 cup to 1 cup flour
In a mixing bowl, cream together butter and 1/2 cup of powdered sugar, (for about 3-4 minutes, until nice and creamy).
Add lemon rind, lemon juice and lime juice and continue mixing. Scrape bowl with a spatula, then continue mixing for about 1-2 more minutes.
In a small bowl stir together rice flour, cornstarch and 3/4 cups of flour. While mixer is on low, add flour mix slowly to the creamy butter in the mixing bowl, as much as you can while mixing, then stop mixer and remove bowl. Add the remaining flour and using your hands, form into a cookie dough.
Take about one teaspoon of dough at the time and roll into ball (about walnut size).
Place dough about 1 inch apart, on a baking sheet. Press top down slightly.
Bake cookies in preheated oven at 325 F. for about 12-14 minutes, just until bottom starts to brown ( top with be still a light colour).
Meanwhile, place 1/2 cup of powdered sugar into a small bowl. Set aside .
Remove cookies from the oven. Allow cookies to cool for 5 minutes.
Roll each cookie into the bowl of powdered sugar. Shake off excess sugar and transfer cookies to a plate.
Makes: 2 dozen
Leia’s Culinary Treasures