Gluten Free Lemon Shortbread Cookies
1 1/3 cups white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
1 cup minus 1Tbsp butter, softened
3/4 cup granulated sugar
1Tbsp finely grated lemon zest
1 teaspoon vanilla extract
Preheat oven to 300°F. Line baking sheet with parchment paper.
In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. With a hand mixer or stand mixer, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Add dry ingredients and lemon zest. Turn on mixer and mix until a dough forms, about three minutes.
Lightly flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart.
Bake until cookies are lightly golden brown on the edges and aromatic, about 22 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
Store in an airtight container for up to two weeks.