What are you supposed to do when one of your children doesn’t like chocolate, and the marble bundt cake you just baked is not going to satisfy his sweet tooth? Well, since it’s Sunday, you bake again…
Gluten-free Sugar Cookie Sandwiches
Course: Cookies and BarsDifficulty: EasyServings
19
sandwich cookiesPrep time
30
minutesCooking time
40
minutesIngredients
8 oz 8 Unsalted butter, softened – 1 cup
10.5 oz 10.5 Granulated sugar – 1 1/2 cup
1 large 1 Egg
1 Tbsp 1 Vanilla extract
16.5 oz 16.5 Simona’s Flour Mix – 3 cups
1/2 tsp 1/2 Baking powder
1/2 tsp 1/2 Salt
1 large 1 Egg yolk
as needed as Jam
Directions
- Preheat the oven to 350 degrees Fahrenheit. Set three baking sheets and line with parchment paper.
- In a bowl of a stand mixer cream butter and sugar until light. Add the egg and vanilla and blend well. Fold in the flour, baking powder, and salt to make a stiff dough. Let it rest for 10 minutes.
- Place the dough between two layers of plastic wrap, or parchment paper, and roll it out to 1/4″ thickness. I like using the wrap or paper because it keeps the counter clean, and the dough itself is easier to work with.
- Using a 2 1/2″ round cutter, cut approximately 38 cookies. Place them on the prepared cookies sheets, brush with egg wash, and bake for 10 minutes, before rotating the sheet and bake for an additional 5 minutes.
- Let them cool for a few minutes before transferring onto a cooling rack, where they will finish cooling.
- You can place a favorite jam between two cookies, or the chocolate ganache you just prepared for the marble bundt cake.
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