Jam-Filled Shortbread Cookies, Gluten-Free

Art of Gluten-Free Baking

http://artofglutenfreebaking.com

Ingredients

3 1/2 C Jeanne's Gluten-Free All-Purpose Flour Mix

1/4 tsp salt

3/4 lb (3 sticks) unsalted butter, softened

1 C granulated sugar

1 tsp vanilla extract

3/4 C jam or preserves of your choice (optional)

extra tapioca flour for dusting

Preheat oven to 350 degrees

-in a medium bowl, combine flour and salt, set aside

-in the bowl of a mixer with a paddle attachment, beat the butter until it is light and fluffy

-add the sugar, continue to beat

-add the vanilla extract

-add the flour and salt mixture to the butter mixture, beat until just combined

-remove bowl from mixer and do the final mixing of the dough with your hands

-divide into two lumps

-shape each lump into a flat disk and wrap each disk in plastic wrap

-put into refrigerator to chill (for about 15-20 minutes)

When you're ready to make the cookies, take out your first disk from the refrigerator and set onto counter to warm up a bit

-when dough is soft enough to roll out, place dough onto a Silpat mat (or between two sheets of plastic wrap)and roll the dough to about 1/4 inch thickness. If you're using Silpat mat method, you may need to sprinkle some tapioca flour onto the dough and onto the rolling pin so the dough doesn't stick to them

-with a cookie cutter, cut out cookies and place them on an ungreased cookie sheet.

-if you are making jam-filled window cookies, you will need to choose a cookie cutter in the same shape but in two different sizes (the larger one for the base of the cookie and the smaller one to use to cut out the "window" of the cookie)

-if making the window cookies, be sure to separate the window frame from the inner part

-repeat this process until all the dough is used (or all the dough you want to use is used)

-place cookie sheet back into refrigerator for about 10 minutes to firm up

-bake at 350 for about 25 minutes--until the edges begin to brown

-remove cookie sheet from oven and let cookies cool on sheet for several minutes (they are quite delicate) before moving to a cooling rack

-once cool, you may spread jam on your cookies (if you're making the sandwiches)--be careful--they are delicate and will break if handled too roughly

Enjoy!