It’s like a pecan sandie and a lemon shortbread cookie had a marvelous baby! It is a match made in heaven! I made them as a request for my daughters birthday cake. I came up with this recipe and it was a huge hit as the crust to her NY style cheesecake. But this cookie can stand on its own as well. Delicious and flaky...and refreshing lemon taste!
Preheat oven to 325°
Makes 24 small cookies
1 1/2 butter, salted
1/2 cup raw cane sugar
Zest of (2) lemons
2 TBS fresh squeezed lemon juice
1 cup pecan, food processed into tiny pieces/almost flour consistency
2 cups gluten-free all-purpose flour ( I use my own mixture- click here for it)
Add the rest of ingredients to the butter. Mix until a dough is formed. Place the dough in the refrigerator for 20-30 minutes at least.
Form into small balls (Can use ice cold water on hands to help form balls) that you’ll flatten with bottom of ramkin or glass.
Place onto parchment lined baking sheets and into the oven for 20 minutes.
If you would rather have a softer cookie …I suggest adding 2 TBS COLD WATER to the mix, do everything the same! A second cookie for your cookie cravings!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!