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Pasqualina's Gluten-Free Heart Cookies!

From My Heart To Yours.....❤️


Happy Valentine's Day Everyone!


Prep Time: 20 minutes plus 1 hour of resting time

Baking Time: 15 to 20 minutes

Yields: 28 single cookies or 14 ❤️ sandwich cookies


Ingredients:

For gluten-free cookie dough:

  • 2 2/4 cups gluten-free all-purpose baking flour plus more for dusting

  • 1 cup powdered sugar

  • 1/2 teaspoon xanthan gum (omit if your GF flour blend already contains it)

  • 2 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 large eggs, room temperature and beaten

  • Pinch of sea salt

  • 1/4 cup espresso coffee

  • 4 tablespoons light extra virgin olive oil (can sub with organic sunflower or canola oil)

  • 1 teaspoon vanilla

  • 1 egg white, lightly beaten

For middle of cookies:

1/2 cup organic raspberry preserves (or preserves of your choice)*


Directions:

  1. In a bowl of a stand-up mixer, sift together gluten-free flour, sugar, xanthan gum, baking powder, and baking soda. Add beaten eggs and salt. Using a dough hook attachment knead for a few minutes then slowly add espresso coffee, oil and vanilla. Mix until you have a compact and homogenous mixture. If dough is too soft, add a little flour.

  2. Transfer dough to a lightly floured surface and using your hands knead for a few minutes and then form a smooth, log shaped dough to about 8 to 9 inches long. Wrap dough in plastic and place in the refrigerator for 1 hour.

  3. Preheat oven to 355 degrees F and prepare a baking sheet lined with parchment paper.

  4. Let cookie dough rest for 10 minutes at room temperature then place between two sheets of parchment paper and roll out to a thickness of about 1/4 inch.

  5. Once you’ve rolled out the dough, cut the cookies using a heart-shaped cookie cutter (about 2 1/2 inches in diameter and a smaller heart-shaped cookie cutter for left-over cookie dough, about 1 inch in diameter). Use a small offset spatula to lift the cut cookies off the parchment paper to place in the prepared baking sheet.

  6. Place 1/2 teaspoon of raspberry jam and spread with the back of the teaspoon leaving space along the edges, then place another cookie dough on top. Gently press the edges lightly with your fingers to “glue” the cookies together. Lightly brush each ear with beaten egg white and bake for 15 to 20 minuets or until golden brown.

  7. Cool completely on a wire rack. Garnish with powdered sugar.

Notes:

* You can also use Amarena Cherries candied in Rich Amarena Syrup found here: https://amzn.to/37bzywX - simply place 2 cherries on heart-shaped cookie dough and cover with another.




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