GLUTEN FREE LEMON SHORTBREAD

I must confess that I am really not a baker but I do make exceptions at Christmas with cookies as delicious as this gluten free lemon shortbread. Exceptions are specially made as well if there is fun to be had baking with daughters & grandchildren! I look back on past special Christmas baking dates with so many fond memories & want to make many more with my family in the future.

This shortbread is made with a special light flour that is totally gluten-free. We call it Featherlight flour and it can be used to replace wheat flour to make all your baked goods gluten-free. To make my gluten-free baking simpler I keep some Featherlight flour pre-made up in its own container, a gift from a family member, Adrienne. You might want to set up your own Featherlight container. Just type out the recipe on the front so it is easy to refill.

Gluten Free Lemon Shortbread Cookies

Preheat oven to 325 degrees

Ingredients

2 ½ cups *Featherlight baking flour

1/3 cup sugar (or 1/8 cup granulated Stevia)

1 cup organic grass-fed butter

1 TBSP grated lemon rind

1 TBSP poppy seeds

**Featherlight baking flour( Makes 9 cups)*

Combine in a large container:

3 cups Rice flour

3 cups Tapioca flour

3 cups Cornstarch

3 TBSP Potato flour

Method

With a hand mixer beat butter in a bowl until light and fluffy. Combine Featherlight flour, sugar (Stevia), Lemon rind, and poppy seeds. Mix into the butter with a wooden spoon until well blended. Form into a ball and knead until smooth. Roll on lightly floured board to about ½ inch thickness. (Hint from Great Grandmother Joy: adding a piece of wax paper on top of the shortbread ball makes rolling out so much easier). Use cookie cutters to make desired shapes or cut in squares. Placed on ungreased cookie sheets and bake at 325 degrees for 20-25 minutes or until bottoms are lightly brown.