Gluten-Free Citrus Sugar Cookies
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
46
Sourness
36
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 tsp
Psyllium (husk powder)1.5 tsp
Flax Seed (whole)1 tsp
Chia Seed2 tbsps
Cornstarch1 tsp
Fine Sea Salt1 cup
Granulated Sugar2 large
Egg Yolk1.5 tsp
Vanilla Extract1 cup
Confectioners Sugar1 tsp
Ground Cloves2 tbsps
Butter (melted)Directions:
1
Add the flour mixture and mix just until combined
2
In a separate large bowl, beat the sugar and butter together using an electric mixer
3
Beat in the yolks and vanilla until combined
4
Make the cookies: Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F
5
Use a coffee grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder, transfer to a bowl along with the flour mix, cornstarch, and salt
6
Whisk a few times to combine, and set aside
7
In a separate large bowl, beat the sugar and butter together using an electric mixer
8
Beat in the yolks and vanilla until combined
9
Add the flour mixture and mix just until combined
10
Divide the dough in three equal parts, placing each in a medium bowl
11
Add one type of zest to each bowl
12
Mix the zest into the dough until evenly distributed
13
Form each dough into a disc, wrap in plastic, and refrigerate until dough has firmed up a bit, about 15 minutes
14
Place each piece of dough between two pieces of parchment and roll to a 8-x-6-inch rectangle
15
Stack the dough sheets and transfer to the refrigerator
16
Chill until firmed up, about 30 minutes
17
Remove the dough from the refrigerator and remove top layers of parchment
18
Using a sharp knife, cut the dough lengthwise and crosswise to form 1 1/4-inch squares
19
Arrange the dough squares 2 inches apart on two baking sheets
20
Chill until firm, about 15 minutes
21
Bake cookies until light golden on the edges, about 15 minutes
22
Let cool for 10 minutes on the baking sheet, then transfer the cookies to wire rack set over a parchment-lined baking sheet to cool completely
23
Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F
24
Use a coffee grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder, transfer to a bowl along with the flour mix, cornstarch, and salt
25
Whisk a few times to combine, and set aside
26
Divide the dough in three equal parts, placing each in a medium bowl
27
Add one type of zest to each bowl
28
Mix the zest into the dough until evenly distributed
29
Form each dough into a disc, wrap in plastic, and refrigerate until dough has firmed up a bit, about 15 minutes
30
Place each piece of dough between two pieces of parchment and roll to a 8-x-6-inch rectangle
31
Stack the dough sheets and transfer to the refrigerator
32
Chill until firmed up, about 30 minutes
33
Remove the dough from the refrigerator and remove top layers of parchment
34
Using a sharp knife, cut the dough lengthwise and crosswise to form 1 1/4-inch squares
35
Arrange the dough squares 2 inches apart on two baking sheets
36
Chill until firm, about 15 minutes
37
Bake cookies until light golden on the edges, about 15 minutes
38
Let cool for 10 minutes on the baking sheet, then transfer the cookies to wire rack set over a parchment-lined baking sheet to cool completely
39
Make the glaze and finish the cookies: Sift the confectioners sugar into a large bowl, add the ground cloves, and whisk together to combine
40
Whisk in the melted butter
41
Place a third of the mixture into each of three separate small bowls
42
Whisk one type of juice into each of the separate bowls to make three varieties of citrus glazes
43
Glaze the top of each type of cookie with 1 teaspoon of glaze of the same flavor
44
Use the back of a spoon or a small offset spatula to spread the glaze over the top of the cookie
45
Repeat to glaze all of the cookies
46
Sprinkle the zest of the same citrus over each cookie
47
Let stand at room temperature until set, about 2 hours
48
Sift the confectioners sugar into a large bowl, add the ground cloves, and whisk together to combine
49
Whisk in the melted butter
50
Place a third of the mixture into each of three separate small bowls
51
Whisk one type of juice into each of the separate bowls to make three varieties of citrus glazes
52
Glaze the top of each type of cookie with 1 teaspoon of glaze of the same flavor
53
Use the back of a spoon or a small offset spatula to spread the glaze over the top of the cookie
54
Repeat to glaze all of the cookies
55
Sprinkle the zest of the same citrus over each cookie
56
Let stand at room temperature until set, about 2 hours