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Export 8 ingredients for grocery delivery
Step 1
*PLEASE READ NOTES FIRST!* then preheat your oven to 325F.
Step 2
Cream butter (or dairy free margarine) and sugar together until well combined.
Step 3
Add egg, salt,(omit salt if your butter/margarine has salt) vanilla, lemon zest and lemon juice to the mixture and mix briefly to combine.
Step 4
In a separate bowl mix together the flour, xanthan gum, baking powder, you want to make sure the gum is evenly distributed.
Step 5
Add the flour slowly to the butter and sugar and mix together, don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated.
Step 6
Chill cookie dough for at least 30 minutes or until it firms up a bit.
Step 7
Use a cookie scoop to drop tablespoon sized balls of cookie dough onto a parchment lined baking sheet.
Step 8
Flatten each cookie with the your hand to about 1/4th to 1/2 inch thick.
Step 9
Bake the gluten free lemon cookies for 12 -15 minutes.
Step 10
Allow the lemon cookies to cool a little before transferring from baking sheet onto a cooling rack.
Step 11
You can dust the cookies with powdered sugar or drizzle a little lemon glaze on them.
Step 12
Cookies are best eaten fresh within a day or two, you can freeze them.
Step 13
Mix the powdered sugar with the lemon juice, it will have a runny consistency.
Step 14
drizzle the lemon glaze over fully cooled cookies and let them sit for the glaze to set.
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