These gluten-free cutout cream and jam cookie sandwiches are amazing! I made these for my husband a couple of days ago and I regret that I didn’t make more. We literally ate them all in 24 hrs.!!! So much for trying to LOSE weight before Christmas. Eh, it can weight (get it, weight instead of wait…ha! I couldn’t help myself!) until after the new year. Anywhoo, these cookie were the perfect balance of buttery cookie, cream and strawberry jam. You can make the cutout any shape to match the holiday or occasion you are making them for. I hope you enjoy these as much as we did!
2 cups Bob’s Red Mill Gluten-free All-purpose flour
3/4 c. raw or organic butter, chilled
2/3 c. raw or organic sugar
1 cage-free, organic egg yolk
1/2 tsp. gluten-free vanilla extract
1/2 c. raw or organic butter, room temperature
2 c. organic confectioners’ sugar (I like Rapunzel)
Strawberry jam (you can use any flavor you like)
*Combine flour and butter until it is all crumbly. Add sugar, vanilla and egg yolk and mix until dough forms. Shape into a ball and refrigerate 30 minutes- 1 hr. Preheat oven to 350 degrees. Split dough in half. Roll out dough onto a lightly gluten-free floured surface. Cut into an even number of circles. Cut out a small shape in the middle of half of them. (Save the cutouts, they make great little cookie bites.) Bake 12-15 minutes then let cool on a wire rack. Cream butter and confectioners’ sugar to make cream. Spread onto cooled cookies. Add a tsp. or so of jam then top with cutout cookie. Yummy!!!