I’d never made these cookies before and they’re definitely going to be a regular Christmas cookie from now on! Troy said they remind him of the tins of assorted butter cookies, and after he mentioned it I realized he was right! It was a very nostalgic memory and they’re such delicious, delicate cookies! The original recipe is from King Arthur, but I’ve modified it to be fully gluten free!
MAKES [15 sandwich cookies]
INGREDIENTS:
DRY:
•12 tablespoons unsalted butter, room temperature
•1 1/3 cups gluten free flour
•3/4 cup almond flour
•1/2 cup granulated sugar
•1/4 teaspoon salt
•Zest of 1/2 lemon
•Confectioners sugar for dusting
WET:
•1 teaspoon vanilla extract
•1 egg yolk
•Raspberry jam for the filling
DIRECTIONS:
1.) In a large bowl, beat together the sugar, butter, and lemon zest until fluffy. Then, add in the egg yolk and vanilla extract and beat until combined.
2.) Add in the gluten free flour, almond flour, and salt. Mix until just combined but don’t over mix. Divide the dough in half, and wrap each half in plastic wrap. Chill in the fridge for at least an hour.
3.) To assemble: Remove one of the dough discs from the fridge, and on a floured surface, roll out to about an 1/8 inch thickness. Using a 2 or 2 1/2 inch cookie cutter, cut out cookies. Transfer the rounds to a sheet pan with baking parchment. Bring the scrap dough back into a ball, and repeat the previous steps until you have 15 rounds.
4.) Place the sheet tray with the cookies back into the fridge for 30 minutes. Preheat your oven to 350ºF at this stage. Take the other half of the dough and repeat the previous steps. This time, take your smallest cookie cutter, or the end of a round piping tip to cut out a circle from the center of each round. Transfer them to a baking parchment lined sheet tray. Place this tray in the fridge to chill for 30 minutes.
5.) After the cookies have chilled, bake for 13-15 minutes, or until the edges are slightly brown. Let the cookies cool for a few minutes before transferring them to a wire rack to fully cool.
6.) To create the sandwich cookies: Take the cookies with the holes in the center and lightly dust with confectioners sugar. With the remaining cookies that don’t have holes, spread a light layer of raspberry jam, then sandwich the cookie with the holes on top. Repeat with the remaining rounds until you have 15 sandwich cookies!
Store covered at room temperature for up to 5 days!
