Gluten Free Lemon Shortbread Cookies

• 1/2 cup cane sugar (106 grams)
• 3/4 cup butter, room temp (170 grams) use a tablespoon or two more if dough is crumbly
• 1 medium organic egg
• 1 teaspoon gluten free pure vanilla extract
• 1 tablespoon lemon zest (zest of one lemon)
• 1 teaspoon psyllium husks, opt.  Binder. Find it in your heath food store.
• 1 1/3 cups Bob’s Red Mill Almond Meal Flour  (140 grams)
• 1 1/3 cups gluten free Mochiko sweet rice flour  (140 grams)
• 1/3 cup gluten free organic cornstarch (40 grams)
• 1/2 teaspoon sea salt

1. In a large bowl whisk together the almond meal flour, sweet rice flour, cornstarch and salt.  Set aside.
2. In your food processor, add the sugar alone and process for a minute to make it finer.  Add the butter and pulse a few times until it becomes creamy. Add the egg and pulse.
3. Add the vanilla, lemon zest and psyllium husks, if using and pulse to combine.
4. Add the flour and run just until the dough comes together.  If you don’t have a food processor you can do this by hand.  Use a heavy wooden spoon to stir in a large bowl and use your hands for a minute at the end to bring the dough together.  Careful not to warm the dough too much.
5. Turn out the dough and press into a greased 9×13 pan or roll out to apx 1/2 inch on a well greased or parchment lined baking sheet. Prick dough with a fork.
6. Bake for 25-30 minutes or until the edges are lightly brown and cookies are firm but not hard.
7. While still on the pan and warm, sprinkle with sugar, cut into 36-40 even cookies, using a sharp knife or pizza cutter.
8. Cool and remove with a spatula.  Enjoy!

originally posted on http://glutenfreehomebakery.blogspot.com