Thursday, November 13, 2014
Lemon poppyseed gluten free cookies
1 & 1/2 sticks if softened butter
1 &1/2 cup to 2 cups granulated sugar
1/2 to 3/4 cup gluten free rice flour
Lemon rind graded 1/2 teaspoon
Lemon juice from 1/2 a lemon
1 tablespoon of poppy seeds
Mix softened butter and sugar together until smooth. Then add the flour slowly, making sure to stir it well with each scoop added. Add the lemon rind lemon juice and poppyseeds and continue to stir until a soft ball can be made of the batter.
Place balls of cookie dough onto a cookie sheet and bake at 350° for about seven minutes or until the edges are golden brown. Let them cool on the cookie sheet for a delicious zesty treat!