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Gluten Free Lemon Meltaway Cookies
Ingredients
  • subheading: For the cookies:
  • 1 ½ cups (210 g) all purpose gluten free flour (I used Better Batter)
  • ¾ teaspoon xanthan gum (omit if your blend already contains it)
  • ⅓ cup (48 g) cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ⅔ cup (77 g) confectioners’ sugar
  • Finely grated zest of 1 lemon
  • 12 tablespoons (168 g) unsalted butter, at room temperature
  • 1 egg white, at room temperature
  • 2 teaspoons freshly-squeezed lemon juice, plus more as necessary
  • Granulated sugar, for dipping
  • subheading: For the glaze:
  • 1 cup (115 g) confectioners’ sugar
  • 2 to 4 teaspoons freshly-squeezed lemon juice
Steps
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