FODMAP — Modify

Use a gluten-free flour blend, or limit to 1-2 cookies.

Ingredients §

Dough §

• 1 cup unsalted butter, softened at room temperature for an hour
• 1 cup granulated sugar
• 1 egg
• 2 oz cream cheese (¼ of a standard package)
• ½ tsp vanilla extract
• ½ tsp almond extract
• 1 tsp lemon zest
• 3 cups flour
• 1½ tsp baking powder
• ½ tsp salt

Method §

Make the dough §

1. In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy.
2. Add the egg and beat until golden.
3. Add the cream cheese and beat until well incorporated.
4. Add the flavourings and lemon zest.
5. In a separate bowl, mix the flour, baking powder, and salt. Add to the butter/sugar mixture bit by bit until fully incorporated.

Chill §

1. Refrigerate the dough for at least one hour.

Bake §

1. Heat the oven to 350 °F / 175 °C.
2. Divide the dough into smaller balls and roll out to ¼″–⅛″ thickness. Cut out cookies.
3. Bake for 8–12 minutes, depending on thickness.

Cool and store §

Let cool before icing or decorating. Store in a tightly covered container.

Watch the colour

Thinner cookies start browning around 8 min — pull them early if you don’t want any colour. Larger ones get a slight golden bottom around 11 min.