A gluten-free cookie favorite that is fun to make and to eat! What's not to love? They're a buttery shortbread cookie filled with your favorite fruit spread.
Notes: dough does requires being chilled for about 30-60 minutes before baking.
Ingredients:
2 cups all purpose gluten-free flour
1 cup dairy-free butter, softened
1/4 tsp of sea salt
1/2 cup pure sugar cane
1 tsp vanilla extract
fruit spread (I use St. Danlfour)
Directions:
1. In a small bowl, mix together flour and sea salt with a pastry cutter or fork. Set aside. In a large mixing bowl, cream together the butter and sugar until well combined. Add vanilla extract and stir in flour mixture. Chill in refrigerator for 30-60 minutes.
2. Preheat oven to 350 degrees F and line two baking sheets with parchment paper. Roll dough into small balls and place on lined baking sheets. Press the middle of each cookie with your thumb or finger to make a hollow heart.
3. Place in the hollow heart the fruit spread. Bake for 12 minutes. Let cool and enjoy!
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