Gluten-Free Lemon Meltaways with Berry White Chocolate Topping

Hi Bakers, These cookies are beautiful and so delicious! With their cheery pink color and berry flavor on top of a buttery, tart lemon cookie, these can't be beaten. They are quick to make and even quicker to get eaten! Just for fun, I made one cookie with plain white chocolate with a dusting of crushed berries, but it wasn't nearly as flavorful as the berry chocolate variety! I did think the color variation looked nice with the other cookies though. I hope you make these happy little treats sometime soon -Carolyn

Gluten-Free Lemon Meltaways with Berry White Chocolate Topping

Adapted from the recipe by Martha Stewart for Lime Meltaways

Dry Ingredients

2 cups Cup4Cup Multi-purpose flour

1 teaspoon Sweet Rice Flour

1/4 Teaspoon salt

Wet

3/4 cup minus 1 Tablespoon softened butter

1 cup confectioners sugar

3 tablespoons lemon juice

The zest of two lemons

Topping

1 1/2 cups white chocolate chips

1/3 cup  freeze-dried strawberries, raspberries or both

Preheat oven to 350F.

Whisk dry ingredients together in a bowl and set aside. Cream butter and sugar in a medium-sized bowl until light and fluffy. Add lemon juice and zest and mix thoroughly. Add dry ingredients and mix until just combined. Pat dough together and press it down on a lightly floured surface. Roll the dough out into a 1/4"  thick circle. Cut the dough with cookie cutters into your desired shape. I used a 2 1/2" square today, making 16 cookies.

Bake for about 14 minutes or until cookies are barely browned but firm in the middle. Cool completely on a rack. 

Crush freeze-dried fruit in a grinder, or use a plastic bag and crush with a rolling pin. Melt white chocolate and add crushed berries. Stir thoroughly to mix. Immediately dip spread cookies with berry chocolate and sprinkle with a pinch of crushed fruit to garnish. Enjoy!