This recipe makes the most delicate little gluten free lime shortbread sandwich cookies.
They would be ideal for an afternoon tea, and are the perfect size for “little” fingers.
To make these cookies richer, you could easily substitute the lime filling for ganache.
- 12 tablespoons butter
- 1/2 cup confectioner’s sugar
- zest of 2 limes
- 1 tablespoon lime juice
- 1/2 teaspoon Simply Organic Vanilla Extract
- pinch salt
- 1 1/4 cups superfine brown rice flour (we used regular brown rice flour, however we blended it first in a Cuisinart processor – you must remeasure it)
- 1/4 cup cornstarch
Lime Buttercream filling (see recipe below)
Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, cream together butter, confectioner’s sugar, and lime zest until smooth. Add in lime juice and vanilla.
In a small bowl, combine salt, rice flour, and cornstarch. With the mixer on low, slowly add to the wet ingredients. Scrape down the bowl as necessary, and mix until well combined, but do not over mix.
Place dough in a pastry bag fitted with a large star tip and pipe small 1 inch rosettes onto the cookie sheets. Bake for 15 minutes, or until the edges just barely begin to brown. Allow to cool on a cooling rack. Match up cookies of similar sizes and sandwich together with a small amount of frosting.
Lime Buttercream Filling Ingredients:
- 2 tablespoons unsalted butter
- 1 1/4 cups confectioner’s sugar
- 1 tablespoon freshly squeezed lime juice
- zest of 1 lime
Combine all ingredients and mix until smooth. Add more liquid or sugar as necessary to create the desired consistency.
(This recipe was from a blog called Treats).