GF heart-shaped shortbread sandwich cookies
Ingredients
Basic directions for making the Gluten Free Shortbread
Cookie Mix.
- 4 cups Bob's Red Mill GF Shortbread Cookie Mix
- 3/4 cup Unsalted Butter or Non-Buttery Spread
- 1 Egg Yolk (large-sized)
- 2 Tbsp Water
Directions
Step 1
Preheat oven to 375°F.
Step 2
In a large mixing bowl, beat non-dairy butterspread( or
butter) on medium speed for 30 seconds,
or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in
cookie mix in 3 stages; first 1/2 cup, then half of the cookie mix, and then
remaining cookie mix, until thoroughly blended. Dough will look dry and
crumbly.
Step 3
Gather dough into ball with hands and massage until very
smooth. Divide dough in half and wrap both halves in plastic wrap. Chill dough in the refrigerator for at least
an hour.
After the dough has chilled, take the first half piece of
dough and roll to 1/4-inch, cut with a square biscuit cutter to make 2-inch
cookies and place on inch apart on baking sheet. I cut a heart shape pattern onto parchment
paper and cut out the heart. Then place the heart shaped sketch onto the cookie
and cut out the heart shape dough. Repeat with remaining half of dough & reroll any scraps of dough; cut again to makes
up to 16-18 sandwich cookies.
I melted
some non-butterspread(or butter) and brush each cookie.
Step 4
Bake on middle rack of oven for 10-12 minutes, or until
cookies just start to brown around edges. Cool cookies on wire rack for 10
minutes, then remove from baking sheet to cool completely.
Step 5
Make the Strawberry Shortcake icing.
Mix all ingredients together to form a smooth frosting.
- 2 cups confectioner sugar
- 3/4 cup Unsalted Butter or Non-Buttery Spread
- 2 pkg Duncan Hines Strawberry shortcake frosting creations flavored mix
- 1 tbsp Silk Cashew Milk
Frost the bottom cookie and place the heart shaped cookie on top of the icing. Fill the heart shape with Valentine sprinkles.
No comments :
Post a Comment