To me, lemon is synonymous with spring and summer. There’s something about that vibrant, bright, fresh flavor that just screams sunny days. When I saw the large bin of fresh lemons in the grocery store the other day, I couldn’t resist them. I brought home a big bag of them and then started thinking about what I could do with them. Sure, I could make lemon bars or pie, but I wanted something with a little less sugar, and I’ve been experimenting with a new gluten free flour, so I decided it needed to be something forgiving, too. That’s why I settled on Lemon Shortbread Cookies.Celebrate summer sunshine with lemon shortbread cookies. Lightly sweet with the bright flavors of lemon.Click To Tweet
Who doesn’t love a good cookie, right? And by opting for a slice-and-bake dough, it would be a lot less temperamental. It’s quick, it’s easy, and it’s definitely likely to tolerate the gluten free flour even if it doesn’t perform as well. I figured with a little bit of lemon zest and the juice of a lemon, I could showcase that lemon flavor well, because shortbread isn’t known for being an overwhelming flavor. I skipped the vanilla flavoring so that I didn’t have anything competing with the lemon, and what I ended up with was awesome.
Since having to eliminate gluten from my diet, I’ve tried a lot of flour blends. I know that, in the past, I’ve shared recipes with you using Krusteaz. While I still like their flour blend, I did find that it wasn’t quite as forgiving as I’d like, and in some recipes, it left a little bit of a grainy texture the next day. So when someone mentioned Namaste to me, I decided to take the plunge and try it. See, I’ve been on a mission to find a gluten free flour that doesn’t taste like a gluten free flour. If you’ve ever had some of the gluten free products on the market, you know what I’m talking about. So, I ordered a bag of Namaste Gluten Free Organic Perfect Flour Blend, and the bag was screaming at me to use it when I decided to make these cookies.
When the first batch of cookies came out of the oven, the smell of lemon was unmistakable. I LOVE that smell. I waited anxiously while they cooled enough to safely eat. I waited….and I paced….nervously. Our youngest son (who’s 5) paced with me. “Are they cool yet, Mom?” and “Can I have one yet, Mom?” were the choruses that punctuated our lack of patience. When we finally tried them, I waited for that grainy texture. Imagine my surprise when there was none to be found. None. Nada. Not one bit. No, not kidding. As gluten free flour goes, this is astounding to me. (As a side note, I feel the need to tell you that we are NOT being paid/sponsored/encouraged by Namaste in any way. This is entirely a situation where I sought out the flour and I’m so stunned by it that I just HAD to share it with you).
All that being said, I don’t think these cookies lasted more than a couple of days. The batch made about a dozen and a half, and they disappeared FAST. I almost suspect that there were some little fingers sneaking into the container when I wasn’t looking….but that’s a testament to how well this flour works. Whether you’re using a gluten free flour or traditional flour, this recipe is a MUST for summertime. These cookies would be great for a cookout, picnic or potluck gathering. Now, if you’ll excuse me, I’m off to go make some more. All this talking about them has me craving ‘em!
- ½ cup butter, room temperature
- ⅓ cup granulated sugar
- 1 teaspoon lemon zest
- ⅛ teaspoon salt
- 1½ cups flour
- Juice of 1 lemon
- Add butter and granulated sugar to mixer bowl. Cream together on medium speed until light and fluffy.
- Add lemon zest and salt, continue mixing.
- Turn the mixer speed to low-medium and add the flour gradually.
- Add the lemon juice and let the mixer run until everything is incorporated.
- Wrap the dough in plastic wrap and form it into a log shape.
- Put the wrapped dough into the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees.
- Slice the dough into ¼-inch slices.
- Place the slices on a parchment-lined baking sheet.
- Bake for 8 minutes, turning the baking sheet once halfway through.
- Cool the cookies on the baking sheet for five minutes before moving to a cooling rack