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Gluten Free Lemon Cookie

Delicious cake like cookie with abundant lemon zing. The base would make a great gluten free black and white cookie. Just ice the flat side with vanilla and chocolate icing.

1
cup sorghum flour
½
cup brown rice flour
½
cup potato starch
½
cup tapioca flour
1
teaspoon baking powder
1
teaspoon xantham gum
½
teaspoon salt
1
stick butter
8
oz cream cheese
2
cups sugar
2
eggs
zest and juice of one lemon
1 ½ - 2
cups powdered sugar
Juice and zest of one lemon, perhaps two

In a large bowl mix together all dry ingredients, set aside. With a mixer cream together butter, cream cheese and sugar (room temp butter, cream cheese and eggs are best). Add eggs one at a time and incorporate. Add the zest and juice of lemon. Slowly mix in the dry ingredients and mix until completely incorporated. Refrigerate dough for about 45 minutes to 1 hour. Preheat oven to 350 degrees. Scoop about 2 large tablespoons into mounds on cookie sheet (I always use my trusty Silpat, so if you haven't gotten one yet, grease your tray). Bake for 10–14 minutes until lightly gold on top and cooked throughout. Once cooled mix together powdered sugar, lemon zest and enough juice to make the mixture slightly thick but will pour off the spoon slowly. Drizzle each cookie with frosting and let set.