Meyer Lemon Cornmeal Shortbread Cookies with Citrus Lime Glaze
Dessert, Dinner Party, Gluten Free, Vegetarian • 2 Responses »
These pretty little cookies.
Are traveling cookies.
Yep, off to NYC to meet up with a best friend forever kind of friend.
I plan to eat copious amounts of fabulous food.
Hopefully in really expensive restaurants.
It’s the really expensive that do gluten free without worries.
I will pop into museums here and there.
Wear a lot of black clothing.
They do that in big cities.
I know this because I lived in one, years and years and it seems like years ago.
And of course, do a little shopping.
Naturally.
I always travel with some type of food in my bag.
Always.
Fruit and nuts mostly.
They are for emergency situations.
Such as, fainting from hunger after spending 3 hours in Bloomingdales shoe department.
That could happen you know.
I have been known to enter a fancy restaurant, with a hunk of gluten free baguette squirreled away in my bag.
You can’t enjoy a fabulous bouillabaisse without a nice piece of bread, can you?
The fancy high end places always have bouillabaisse on the menu.
I am counting on it.
Yesterday I whipped up these pretty little cookies.
Knowing that I plan to grab a table near the window DB Bistro Modern.
Early in the morning.
And watch the world hustle by.
Sipping a huge steaming cup of cafe au lait.
One with that nice pattern etched into the foam.
Wearing my chic black clothes.
I doubt that they will have any form of gluten free baked good.
So I am bringing my own.
A few of these lemon shortbread cookies.
Perfect for my fancy coffee breakfast.
And my big city black outfit.
Ingredients
- 6 Tbs unsalted butter, room temperature
- 1/2 cup graduated sugar
- 1/2 cup brown sugar
- 3 large Meyer lemons, zested then juiced
- 1 egg, room temperature
- 1/2 tsp pure vanilla extract
- 2 cups brown rice flour, or all purpose GF flour like Pamela's
- extra flour for dusting
- 1/2 cup cornmeal
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- zest and juice of 1 lime
- 1/2 cup confectioners sugar
Instructions
Line a baking sheet with parchment paper and set aside.
In a food processor, pulse together the butter, sugars, and lemon zest until combined.
Add the egg, lemon juice and vanilla and process until smooth.
Now add the rice flour or all purpose flour, cornmeal, baking powder, and salt.
Process until the mixture forms a dough.
Remove to surface well coated with flour and knead for 20 seconds or so.
If dough is sticky add more flour and knead until pliable.
Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
With oven rack in center of oven set for 350 degrees.
Flour your work area and roll out dough to about 1/4 inch thick.
Using a 3 inch round ( I used 2 inch for more cookies!) or other shape cookie cutter, cut and place on sheet pan.
Gather any scraps and knead again, then roll out and cut the remaining cookies.
Bake until light golden around the edges approx 10-12 mins for 2" and 12-15 mins for 3".
Cool for 5 mins then transfer to a cooling rack to cool completely.
Spread glaze on each cooled cookie leaving 1/4" border around the edge.
Allow glaze to harden for about 30 minutes before storing.
Makes approx. 3 dozen 2 inch cookies.
For the glaze
In a medium bowl, whisk together the confectioners sugar, lime zest and juice until smooth.
https://pamelasglutenfreerecipes.com/vegetarian/meyer-lemon-cornmeal-shortbread-cookies/
carla zimmerman-edison 
Jim