Love bright, buttery cookies? These lemonade shortbread squares are crisp, tender, and bursting with fresh lemon flavor.
They're easy to make and perfect for spring, summer, or anytime you're craving a sweet citrus treat!
Gluten-Free Lemonade Shortbread
2 cups 1:1 gluten free flour
½ cup plus 2 tablespoons sugar
2 sticks salted butter, softened
1 to 2 tablespoons full-fat sour cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
If butter is not soft, place it in the microwave in a glass bowl for 15-20 seconds.
Line a 9x13 baking dish with parchment paper.
With mixer, cream butter and sugar.
Add sour cream and vanilla.
Add flour.
Spread mixture into baking dish. It may not cover the entire dish.
Bake for 30-35 minutes or until the center is cooked through.
Cool, remove from pan by lifting up parchment and slice into 1 inch squares.
Store at room temperature in an airtight container.
To make icing:
Mix 1 cup powdered sugar and lemon juice until a spreadable consistency.
Allow to dry before slicing.
Regular (not Gluten-Free) Lemonade Shortbread:
To make these regular, instead of gluten-free use all purpose flour and remove the sour cream and vanilla.
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