Description
A recipe for crumbly, buttery shortbread cookies made without wheat flour, featuring the bright flavors of fresh lemon and thyme.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 1 teaspoon fresh thyme leaves, finely chopped
- 1/4 teaspoon salt
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup granulated sugar, for dusting (optional)
Instructions
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the vanilla extract, lemon zest, chopped thyme, and salt until combined.
- Gradually add the gluten-free flour blend, mixing on low speed until a soft dough forms. Do not overmix.
- Gather the dough, flatten it into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Line baking sheets with parchment paper.
- On a lightly floured surface (use gluten-free flour), roll the chilled dough to about 1/4 inch thickness.
- Cut the dough into desired shapes using cookie cutters or press it into a 9-inch round pan and score into wedges.
- Place the cookies on the prepared baking sheets. Prick the tops of the cookies a few times with a fork.
- Bake for 15 to 18 minutes, or until the edges are lightly golden. The centers should remain pale.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, dust the cooled cookies with granulated sugar.
Notes
- Use a high-quality gluten-free flour blend that contains xanthan gum for the best texture.
- If you prefer a firmer cookie, chill the cut-out shapes for an additional 15 minutes before baking.
- Store the cooled cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 8
- Sodium: 45
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 1
- Cholesterol: 25