Ingredients
>
1 stick butter
>
3/4 cup sugar
>
1 egg
>
1 teaspoon vanilla extract
>
2 1/2 cups gluten-free flour
>
2 teaspoons baking powder
>
1 pinch salt
>
1/3 cup shredded coconut
>
1 1/3 cups milk
>
baking spray
>
3/4 cup lemon curd
Steps
1
Preheat oven to 350°. In a standing mixer, beat the butter and sugar together until light and fluffy, about 5 min. Add the egg and vanilla and beat well.
2
In a large bowl, whisk together the GF flour, baking powder, salt and coconut. Using a wooden spoon, alternately add the dry ingredients and milk to the butter and sugar mixture.
3
Using a spoon, scoop out 24 mounds of dough and space evenly on 2 baking sheets sprayed with baking spray. Bake in upper and lower thirds of oven about 12 min., switching position of sheets halfway through. Remove from oven and let cool completely on a rack.
4
Spoon 1 tbsp lemon curd on the flat side of 12 of the cookies. Top each one with another cookie.
