You’ll probably eat more than one…because who can resist the combination of sweet raspberry jam sandwiched between buttery shortbread cookies that are delicious and gluten-free too. Make and enjoy these cookies but be prepared to eat a few more than you planned to. Save the recipe to use for the next party or special occasion and watch these treats disappear. #shorts #cookies #wheatfreebaking #celiacfriendly #cookierecipe #glutenfreecookie #shortbread #foodvideo
Gluten-Free Raspberry Sandwich Cookies
Adapted from America’s Test Kitchen’s recipe for Raspberry Almond Sandwich Cookies
2 cups plus 2 tablespoons Cup4Cup Multipurpose Gluten-Free Flour
1 1/4 cups minus 1 tablespoon blanched almond flour
1/2 cup granulated sugar + 1/2 cup more for coating
1 teaspoon sweet rice flour
1/2 teaspoon whey protein isolate
a pinch of xanthan gum
16 tablespoons of cold butter, cut into tablespoons
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon salt
1/2 cup raspberry jam
Preheat the oven to 350F. Line a cookie sheet with parchment paper.
In a food processor, pulse flour, almond flour, sweet rice flour, protein powder, xanthan gum and salt until combined. Add 1/2 cup sugar. Blend again. Add butter and extracts and pulse until a dough forms. Gather into a ball and roll the dough into a 1/4” thick circle on a floured surface. Cut into 2” circles or shapes and space a few inches apart on cookie tray. If desired, cut out a small shape in the middle of the top halves of the cookies if you want a cutout. Bake for about 9 minutes or until lightly browned. Cool for 5 minutes and then move to a rack. When firmed up, spread the cookie sheet side of the cookie with a teaspoon of raspberry jam. Spread jam 1/8 inch from the edges of the cookie. Sandwich with the bottom of another cookie and roll in granulated sugar. Cool completely and enjoy!