Makes about 2 dozen cookies Difficulty
For the cookies: 2-1/2 sticks (10 ounces) unsalted butter, at room temperature 1 cup sugar Pinch of salt 4 large egg yolks, at room temperature 1 teaspoon finely grated lemon zest 1 teaspoon gf vanilla 3 cups gf flour
For the icing: 2 cups confectioners sugar 1/4 cup milk 1 teaspoon vanilla extract 2-3 drops of pastel colored food coloring (we used yellow & green and using a separate batch of icing, pink & yellow)
Make the cookies: With an electric mixer, beat butter with sugar and salt until creamy. Beat in egg yolks, lemon zest and vanilla. On low speed, beat in gf flour, 1 cup at a time, until just combined.
Divide dough into 4 equal pieces and flatten each into smooth disks. Wrap separately in wax paper and refrigerate until firm, about 30-45 minutes.
Preheat oven to 350°F. Lightly flour an extra large Silpat with gf flour. Using a non-stick rolling pin, roll out one disk at a time to a thickness of about 1/4 inch.
Using large, flower shaped cookie cutters, stamp out the cookie dough and using a metal spatula, transfer flower cookies to a cookie sheet lined with a Silpat (or parchment paper).
Bake the cookies at 350°F for 10-15 minutes or until pale golden.
Let cookies cool in the pan for about 5-10 minutes, then transfer to a rack to cool completely. Repeat process with remaining disks.
Make the icing: In a large bowl, mix the confectioners sugar, milk and vanilla extract with a whisk until smooth. Remove about 2-3 tablespoons icing and reserve in a small bowl; cover with plastic wrap.
Add 2-3 drops of yellow or pink food coloring to the larger batch of icing and whisk until color is incorporated.
Place a baking rack over a cutting board or plastic mats to catch excess icing. Working with one cookie at a time, dip the cookie face down into bowl of icing, covering the entire top surface of the cookie. Place the cookie right side up on the baking rack and let the excess icing drip off. Repeat with remaining cookies. Let the cookie dry completely before adding the center’s of the cookies.
Color the smaller portion of icing with a drop of a different complimenting food color; whisk until color is completely incorporated.
Place the smaller portion of icing in a plastic sandwich bag. Snip off a tiny tip of the corner of the bag. With a circular motion, ice the center of the cookie until a “center” is formed. Let the icing completely harden before serving.
We used The Gluten-Free Pantry’s Country French bread mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
For more detailed instructions on how to make these beautiful cookies please look at our on-line cooking class entitled "Spring Flower Cookies".