buttermilk cookies with lemon zest

buttermilk cookies with lemon zest
slightly adapted from Orangette adapted from Gourmet
bakes about 40 little cookies

for the dough

1 1/2 c. wheat flour
     or gluten-free:
     60 g. sorghum flour
     30 g. almond flour
     60 g. sweet rice flour
     60 g. tapioca starch
     1/2 tsp. xanthan gum
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. grated lemon zest
85 g. (6 tbsp.) butter, at room temperature
130 g. (3/4 c.) sugar
1 large egg
1/2 tsp. vanilla extract
80 g. (1/3 c.) well-shaken buttermilk

for the glaze

3/4 c. icing (confectioner's) sugar, sifted
1 1/2 tbsp. well-shaken buttermilk
1/4 tsp. vanilla extract

Prepare two big cookie sheets with parchment paper. Preheat oven to 350 degrees Fahrenheit.

Whisk the flour(s), baking soda and salt together. Stir in the lemon zest.

Beat the butter until creamy, and then beat the sugar in until pale and fluffy. Beat the egg in. Mix the vanilla in. Alternate between stirring the flour mixture and the buttermilk in. Your dough should end up smooth and pale yellow.

Make small cookies by dropping tablespoons full of dough onto the prepared baking sheets, leaving about 4 cm (1 1/2 inches) spaces between. If you used gluten-free flours, chill for at least 10 minutes in the fridge.

Bake one sheet at a time for about 11 – 15 minutes, until the cookies have puffed up and they look slightly golden around the edges (or are golden on their undersides). Let the cookies cool for a minute on the tray; then transfer them to a wire rack.

While the cookies are baking, prepare the glaze. Whisk the icing sugar, buttermilk and vanilla together until it's very smooth. Use a teaspoon to spoon the glaze onto the warm cookies.

Leave cookies on the rack until they're cooled and the glaze is set. Store in an airtight container for a few days or in the freezer for longer, layering with parchment paper.