Hi everyone and welcome to our culinary corner, the EZ Gluten® Test Kitchen where we create gluten free versions of everyday meals, drinks, and other treats you can safely savor. Join us on our journey of pure imagination exploring delightful and whimsical treats you can make in your kitchen!
Sweetheart Cookies, perfect for any occasion where you want to share a little love, these cookies are as tasty as they are delightful. Make them extra whimsy by using a variety of size and heart shape cookie cookies. Once cooled you can get creative decorating them using GF royal icing and/or sprinkles in a variety of colors, limited only by your imagination. Prepare for fantastical fun, gather your ingredients, and let’s get baking!
We hope you will give it a try and let us know what you think, we would love to see your gluten-free creations! Feel free to leave a comment or post a picture. Questions about this or other recipes, email us at ezglutentestkitchen@elisa-tek.com.
Sweetheart Cookies
Yields about 2 dozen cookies
Ingredients
- 2 ¼ cup of gluten-free flour
- 1/5 teaspoons of baking powder
- ¾ cup of unsalted butter, room temperature
- ¾ cup of granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- Gluten Free royal icing, prepared or home made
Equipment
- Stand mixer with paddle attachment, or hand mixer/bowl
- Rolling Pin
- Cookie Sheets
- Measuring Cup/Spoons
- Whisk
- Spatula
- Heart shaped cookie cutter
- Parchment Paper
- Wire Rack or similar
Directions
In a medium bowl whisk together the flour, baking powder, and salt.
Next, with a stand mixer with the paddle attachment cream the butter and sugar on high speed until the mixture is well combined. Now add the egg, vanilla, and almond extract and continue to beat at high speed for about one minute. Be sure to scrap down the sides of the bowl during mixing to ensure everything is incorporated evenly. Slowly add the dry ingredients to the wet mixture and mix on low speed until well combined.
Lightly dust a flat surface with flour and divide the dough into two equal parts. Using a well-floured rolling pin roll out each half of dough to ¼ inch thickness. Place the rolled dough onto cookie sheets and cover with plastic wrap and refrigerate for two hours.
Once the dough has sufficiently chilled, preheat the oven to 350°F. Remove the dough from the fridge. Using a cookie cutter cut out shapes. You can combine and reroll the scrap dough.
Line baking sheets with parchment paper or silicone baking mats. Place cookies 3 inches apart and bake for 11 to 12 minutes, until lightly browned around the edges. Allow the cookies to cool on the baking sheets for five minutes and then transfer to wire racks to completely cool.
Once cooled, use royal icing to decorate the cookies as desired and enjoy!
EZGluten® Test Kitchen
ezglutentestkitchen@elisa-tek.com
ezgluten.com/testkitchen