Description
A shortbread type cookie that you can fill with your favorite filling.
Ingredients
Scale
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups Gluten Free Flour (l prefer Namaste Perfect Flour Blend) plus extra for rolling
- 1 cup butter, softened to room temperature
- 1 1/2 cups raw sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp lemon zest
- Filling of your choice (l use raspberry jam and Dark Chocolate Chips)
Instructions
- In a medium-size bowl combine the dry ingredients (baking powder through flour) and set aside.
- Using an electric mixer, cream the butter and raw sugar on high for 3-4 minutes.
- Add in the vanilla extract.
- Add in the eggs, one at a time, until fully incorporated.
- Reduce speed to low and gradually add in the flour.
- Once the flour is fully combined add the lemon zest.
- Separate the dough into 4-5 round balls and wrap in plastic wrap in the refrigerator for at least an hour.
- Preheat the oven to 350 degrees.
- On a cleaned surface, add a generous portion of gluten-free flour to roll the dough out on.
- Take one dough ball at a time and roll out onto the flour-dusted surface using a dusted rolling pin. Add additional flour if needed.
- Roll dough out and cut circles out using a circle shaped cut out like the bottom of a cup, mason jar or circular cut out (like pictured).
- Fill the middle of the circle with 1 tsp of filling of your choice.
- Gently pinch circle into the shape of a triangular and repeat.
- Bake for 16-18 minutes or until golden brown.
Notes
Adapted by The Nosher
Keywords: cookies, fodmap cookies, fodmap dessert recipes
