Why, yes, I am exclaiming this with great joy and happiness. I love shortbread. I love lemony flavored desserts. And I now I love gluten-free cooking.
These cookies are fairly light and delicate for a shortbread, and would go nicely with tea, or with a holiday brunch - not too fussy! My recipe is adapted from a similar one found in Luane Kohnke's Gluten-Free Cookies (Sellers Publishing). I really like almond meal/flour so I upped the quantity of that, and her cookies are drop where mine are rolled-up, refrigerated, then sliced. Look for Luane's book, I have made several of her cookies... of course, with my usual tweaking for less sugar, less fat.
If you don't have the different flours called for in this recipe you can substitute using 2 cups Mama's Almond Blend, which turns out pretty good (even if it isn't organic). Please use organic ingredients whenever available.
In another bowl, combine the butter and sugar and beat until well blended. You could also use an electric mixer. Add the lemon juice and flavoring, beating in well. Add flour blend, stirring to mix all ingredients.
My "organic food philosophy" is simple: whatever you eat the most of in your diet should be organic. If you eat potatoes every day, choose organic. If you eat a bowl of oatmeal every morning, start your day with happy healthy organic oats and organic (or local) milk. "Round-Up Ready" alfalfa is now available as seed, and farmers can spray the piss out of their fields with no obvious consequence to the alfalfa. Alfalfa is a major food crop of cows and goats... do the math. This means that even if you avoid cow's milk, your goat milk may still be fueled by GMO-alfalfa. It's too bad "organic" is so expensive!