Caitlin Cookies (Gluten Free!)

This weekend I developed a recipe for my dear friend Caitlin who was in need of some cookies.

These came out much better then I had originally planned! These could very easily become vegan by using non-dairy butter.

Strawberry Shortbread Cookies:

  • 1 Stick unsalted butter (8 Tablespoons)
  • 1/4 cup brown sugar
  • 2 Tablespoons Honey
  • Zest of one Lemon
  • 1 teaspoon lemon extract
  • 1/2 cup freeze-dired strawberries, crushed to form powder
  • 1/4 cup corn starch
  • 1 cup gluten-free flour
  • 1/2 teaspoon salt

Cream together the butter, honey, sugar, lemon zest and lemon extract.

Mix the berry powder, cornstarch, flour, and salt together then add gradually to wet ingredients to form a soft dough.

Refrigerate the dough for at least 30 minutes. Then roll out to a 1/4 inch thickness and cut into desired shapes.

Bake in a 350F oven for 10 minutes.

Enjoy! 🙂

 

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