Instructions

1. Pre-heat oven 350*, line baking sheet pans with parchment, set aside.
2. Either in a Stand-Up mixer or using a hand mixer, Cream butter, confectioners sugar, lemon juice and 1 teaspoon lemon zest in mixing bowl.
3. In second bowl combine gluten-free all-purpose baking flour, gluten-free cornbread mix, cornstarch, salt and Xanthan gum.
4. Add flour mixture to butter mixture and continue mixing until dough comes together.
5. Roll tablespoon of dough into ball; place on parchment covered baking sheet; flatten with bottom of glass or measuring cup.
6. Combine 1 tablespoon granulated sugar with 1 teaspoon lemon zest. Sprinkle on each flattened cookie.
7. Bake at 350 degrees 12-14 minutes until golden brown.  Let cool on baking sheet then move to cooling rack
8. Jana's Baking Tips:
9. *Want more lemon flavor?  Add 1/2 teaspoon lemon extract in additional to the fresh lemon juice to the mixture when creaming the butter
10. *I love combining 1 tablespoon granulated sugar and 1 teaspoon lemon zest to sprinkle on each cookie before baking for an extra lemon kick.
11. *Use a cookie dipper to form even sized balls for baking sheet.
12. *Can't find Certified Gluten Free Cornmeal?  Use the Certified Gluten Free Cornbread Mix

• Course : Snack
• Recipe Type : Cookies & BarsGluten Free