St. Valentine’s Day is a day to celebrate love, and not just romantic love, but love between family members and friends. It is also a day to celebrate admiration.
People around the world celebrate Valentine’s Day in various ways, expressing their affection with gifts, such as flower or chocolates, or a meal in a favorite restaurant. One way I like to celebrate is to share a special family recipe converted into a gluten-free alternative. We recently created a new gluten-free cookie dough that can be used for various cookies. It’s also perfect for gluten-free ‘crostate,’ or tarts! We made heart cookies with the handle of a wooden spoon, linzer cookies, and heart sandwich cookies filled with one of our favorite jams!
So, from my heart to yours…..
Happy Valentine’s Day Everyone!
Hearts of Love RecipeCuisine: European
12 to 15cookies
12 - 15minutes
1 3/4 cups + 2 tablespoons, gluten-free measure-for-measure flour + more for dusting
1/2 cup superfine caster sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
Pinch sea salt
2 eggs, room temperature, lightly beaten
3/4 stick + 1 tablespoon (OR 7 TBS) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/3 cup jam (your choice)
Powdered sugar as garnish
In a mixing bowl, sift together gluten-free flour, sugar, baking powder, baking soda, and salt. Mix well then add beaten eggs and butter. Using your hands, mix well until you have a compact and homogenous mixture. If dough is too soft, add a little flour.
Transfer dough to a lightly floured surface and knead for a few more minutes, then form a smooth, round dough. Cover dough with a kitchen towel and let it rest for 30 minutes.
Preheat oven to 355 degrees F (180 degrees C) and prepare a baking sheet lined with parchment paper or silicone baking mats.
Using a half tablespoon cookie scoop, or you can cut pieces of dough with your hands, roll the dough into balls, about the size of a small walnut, and place on a piece of parchment paper. Then using the handle of a wooden spoon, press down on one side of the dough and then the other side, forming a heart shape, then adjust with your fingers.
Use a small offset spatula to lift the cookies off the parchment paper and place in the prepared baking sheet, about an inch apart, and bake for 12-15 minutes or until golden brown.
Allow to cool on baking sheet for 5 minutes, then transfer to wire cooling rack to cool completely.
Once cooled, dust cookies with powdered sugar.
- Store in an airtight container and refrigerated for up to 4 days.
You can find traditional Italian dessert recipes, turned to gluten-free alternatives on ‘Pasqualina’s Table, Our Family’s Traditional Italian Desserts …The Gluten-Free Way’ available on Amazon 👉 here.