Ingredients: 1 1/2 cups (3 sticks) unsalted butter at room temperature,3/4 cup white sugar,3 large egg yolks,1 teaspoon lemon extract,1 zest of 1 lemon,1 tablespoon fresh lemon juice,3 1/4 cups gluten-free flour,1 teaspoon xanthan gum
Instructions:
- Preheat oven to 350 degrees.
- Make sure your flours are whisked / sifted well and add xanthan gum if not included.
- In the bowl of a standing mixer with the paddle attachment, cream butter until fluffy, then add sugar and cream together.
- Add egg yolks, one at a time, and beat to incorporate.
- Add lemon zest, extract and juice and beat in.
- Add flour and slowly beat in, then increase speed until incorporated.
- Fill cookie press and press onto ungreased cookie sheets.
- Bake one sheet at a time for 12-15 minutes, or until the edges are lightly browned.
- Let cool on sheets completely before removing, gingerly, with a thin spatula.
