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3 and 1/2 cups gluten-free flour
3/4 cup soy or chickpea flour
3/4 cup sugar
2 sticks margarine (200 grams)
3 eggs
1 vanilla sugar
Tuscanini Strawberry Jam, for filling
Soften margarine and place in mixer bowl. Add the rest of the ingredients and work into dough.
Roll out part of the dough thinly on a piece of Gefen Parchment Paper floured with gluten-free flour. Use a cup to form circle shapes. In the center of half of the circles, use an apple corer to cut out a smaller circle. (If you have small, decorative cookie cutters, you can use the shape of your choice.)
Transfer all the cookies to a lined baking pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 15 minutes or until golden. Remove from oven and allow to cool completely.
To assemble the cookies, separate the cookies with holes from the unpunctured cookies. Spread jam over the unpunctured cookies and top each one with a punctured cookie.
These cookies should be stored in tightly sealed container at room temperature. They also freeze well.
Yield: 80 cookies
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