Looking for a cookie recipe to make for Easter? I saw this gluten-free mix in Nutter's the other day and thought I would give it a try. Turned out pretty good! The cookies have a slight lemon flavour that is yummy. The texture is good, like a shortbread, so it is crumbly. I found the texture just a lttle grainy, but still enjoyable. The cookies are not very sweet.

I think this would be a great activity to do with your children at Easter. Super easy to make. Only 3 ingredients (mix, butter, water). And the dough was easy to work with.

Above is what the dough looked like rolled out and cut in shapes. It was easy to work with and to reform the scrapes of dough back into a ball and roll out again. But do use parchment paper on both sides to make rolling out the dough and clean up a breeze.

I have included the package's instructions below. Lillybean is an American company, and has quite an extensive variety of gluten-free mixes. Check out their website if you are interested in learning more about them.

Lillybean Gluten-Free Lemon Shortbread Cookie Mix (From the package)

Ingredients

• Lillybean gluten-free Lemon Shortbread Cookie mix
• 1/2 cup butter, melt after measuring
• 3 Tablespoons water

Directions

1. Preheat oven to 350F (my oven needed 375F). Prep your baking tray by lining it with ungreased parchment paper.
2. Measure and melt the butter.
3. Add the mix.
4. Stir to combine, add the water a tablespoon at a time until the dough comes together.
5. I used all 3 tablespoons.
6. Once the mixture is combined, get in there with clean hands and knead the dough for 2 minutes. I set a timer.
7. Get 2 large pieces of parchment paper and put the dough in between. Roll out the dough to about 1/4" thick. Then using a cookie cutter or cup cut out the cookie shapes. Put on the baking tray with a little space between. These cookies don't expand much and bake for 8 to 10 minutes. They do not brown. Then remove and cool on a rack.
8. Eat as is or with icing.

Above are the cookies. I made a quick lemon icing to put on the cookies which was tasty. Next time I would try sprinkling sugar on top of the cookies before baking.

If you'd like to make your Easter cookies from scratch here is my Gluten-Free Easter Cookie recipe. The icing glaze recipe I use is included in the blog. This time I made a lemon version: about 2 cups icing sugar, 1 tablespoon melted butter, juice and zest of one small lemon. I start making the icing with 1 cup of icing sugar and then add the liquid ingredients. Then I add the remaining icing sugar in small amounts until I get the thickness of icing I like. Now this makes a tangy lemon icing, if you'd like less lemon flavour then use less lemon juice and/or omit the zest.

What is lemon zest? It is the finely grated peel of the lemon. Only grate the coloured part of the skin not the white pith. The white part of the peel has a bitter taste.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.