Lime Tarragon Cookies Gluten Free

It’s happy hour here at my house.

Flickr photo credit, kevin dooley

Sadly, it looks nothing like this picture.

I mean I’m attempting to drink a glass of wine while Bunky watches a Backyardigans show (the Volcano Sisters episode, if you’re curious) and Little Guy roams free (which means I have to get up every five seconds to keep him from eating cat food or injuring himself). Things are good, though, because I don’t have to think up a recipe this week. Nope. My cousin Peeps (childhood nickname, blame my dad, her uncle) did it for me.

This is the same lovely cousin of the Mandel Bread versus Strudel post. She said it sounded more contentious than it really is. True. We are quite friendly about it. So friendly that she is giving me a recipe to post. Thanks Peeps! In return, I am very happily linking to her AWESOME Etsy site where she sells beautiful handmade bibs, handbags, and cool crafts. It’s called Crafty Peeps. Check it out. And not just because I’m a handbag model. That’s right. Those pointy elbows in the blue tank top shots are mine. But seriously, she uses gorgeous fabric and her creations are meticulously crafted. I buy her cool bibs for all the future babies I know. One friend told me she wanted to frame the bib because it was so pretty. She didn’t want her baby to get it dirty. Luckily, they’re machine washable. Phew.

Here is the fantastic recipe, deemed by my picky Bunky as, “awesome.” The recipe adaptation and notes belong to Peeps except for my note about flour and xanthan gum.

Lime Tarragon Cookies with White Chocolate Lime Topping

(adapted from Baked Elements: Our Favorite Ten Ingredients by Matt Lewis and Renato Poliafito)

I might not have picked out this recipe to try, so I’m glad Peeps did. The cookie has a rich buttery texture, like shortbread, and the lime flavor brightens it nicely. The tarragon is an interesting addition, it keeps you guessing and makes for a sophisticated treat. Perfectly respectable for an afternoon tea or in my case, child-centric happy hour. Bunky’s favorite part, not surprisingly, was the white chocolate icing. I told her the green bits (tarragon) were sprinkles when she asked. Genius!

Ingredients:

2 sticks unsalted butter, softened
2/3 c confectioner sugar
1/3 c light brown sugar
1 tsp salt
2 tsp chopped fresh tarragon (original recipe calls for 1 tsp but recommends more if you like tarragon which I do. I think could even go for a bit more)
zest of 1 large lime (recipe says 1 TBSP or about one lime)
2 tsp fresh lime juice
2 c flour mix (mine is white rice, sorghum, oat, tapioca flours, in that order of proportions and a little xanthum gum mixed in)

*You can probably use any GF flour mix, but if yours does not include xanthan gum, add 1 teaspoon.

Directions:

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

2. Beat butter and sugars until combined and a little fluffy. Add the salt, tarragon, lime zest and juice and mix until thoroughly combined. Add the flour and mix until combined. Add xanthan gum if necessary.

3. Cover and refrigerate for at least an hour.

4. Use a small ice cream scoop and space the dough about 1 inch apart on parchment paper.

5. Bake 350 degrees for about 10 minutes, should be pale/golden brown around edges.  Let cool completely on wire rack.

Topping:
3-4 oz white chocolate (I use Ghiradelli white chocolate chips).
lime zest

Melt white chocolate in either double boiler or in microwave (10 second bursts on high, stir in between). Spread white chocolate on top of cooled cookies and then sprinkle with just a tiny bit of zest. Enjoy!

Oh, we will Peeps, we will.

This recipe is shared on One Creative Mommy’s Gluten Free Monday link up and VegetarianMamma.com’s Gluten Free Fridays. Click on the links to check out all the other great recipes!