The Baker's Hotline

September 15, 2016 at 5:42pm

Good question, Pam. We use a very similar version of this recipe (double the size and calling for a combination of granulated sugar and cornstarch instead of powdered sugar) for the crust in our Gluten-Free Lemon Squares: http://bit.ly/VVof48. Either version will work (the one with additional cornstarch may hold together a tad more), just make sure to double the batch size if you choose to use the cookie recipe. Happy baking! Mollie@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.