Today I am thankful for my Bialetti coffee maker, my mother, and Jeanne from The Art of Gluten-Free Baking. My coffee maker because it makes delicious espresso that I can sit with for a few minutes, pretending it’s caffeinated and will give me more energy when it’s really decaf and I just love the way it tastes. My mother because she gave me a cookie press for Christmas a few years ago that only today saw the light of day (other than when it was moved to this, its third home). And Jeanne because I just stumbled on her blog and love it! I only slightly changed her Pressed Butter Cookie recipe, using my own gluten-free flour blend and adding a little lemon to make it more of a tart Spring cookie. Her site is incredible and her directions are so clear and helpful. Until I come up with my own tips and techniques I’m just gonna keep sending people to her. And she has chickens! If you read my posts with any sort of regularity, you’ll understand my delight with anyone who has chickens (I’m dying to make a little NYC rooftop garden and have a few of my own!).
At this very moment my kitchen is a mess. Gluten-full cookies in the shapes of crosses are ready to receive dark black royal icing and letters etched into them for a benefit I’m in on Saturday. And now these little melt-in-your-mouth babies are cooling alongside to be tenderly packaged. I’m covered in flour, there’s no surface not covered with something. And I’m out the door in about 20 minutes!
Dusty, dusty, dusty!
I’ve just concluded that there’s no way I’m going to frost all these cookies before I go. The boyfriend doesn’t know this, but he’s learning how to pour royal icing tonight and we’re getting take-out!
Notes: Now, as you can see from these pictures these cookies are incredibly delicate – so, so delicate. I found that my thick, industrial cookie sheets didn’t work well – the shape was perfect but they crumbled when I removed them. Thinner pans gave the cookies more hold but because of that they were a tad brown on bottom. I’m not sure how I’m going to fix this next time. Suggestions?
Also, they came out better when the dough was cooler. My press recommended keeping them at room temp but once I stuck the dough in the fridge for a bit, they pressed better. And then I stuck the prepared pans in the fridge until the oven was ready for them , and their shape held much better.
Gluten-Free Pressed Lemon Butter Cookies
Adapted with thanks from Jeanne at The Art of Gluten-Free Baking
- 1 1/2 cups (3 sticks) unsalted butter at room temperature
- 3/4 cup white sugar
- 3 large egg yolks (I see macarons coming with the whites!)
- 1 tsp lemon extract
- zest of one lemon
- 1 Tbsp fresh lemon juice
- 3 1/4 cups gluten-free flour (I used my gluten-free cookie flour. Make sure yours has xanthan gum in it, and if not add 1 tsp xanthan gum)
- Preheat oven to 350 degrees.
- Make sure your flours are whisked / sifted well and add xanthan gum if not included.
- In the bowl of a standing mixer with the paddle attachment, cream butter until fluffy, then add sugar and cream together.
- Add egg yolks, one at a time, and beat to incorporate.
- Add lemon zest, extract and juice and beat in.
- Add flour and slowly beat in, then increase speed until incorporated.
- Fill cookie press and press onto ungreased cookie sheets.
- Bake one sheet at a time for 12-15 minutes, or until the edges are lightly browned.
- Let cool on sheets completely before removing, gingerly, with a thin spatula.