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Stained Glass Cookies

Cummulative Rating

Servings
Makes about 4 dozen.
Difficulty
Involved

Ingredients

2-1/2 sticks (10 ounces) unsalted butter, at room temperature
1 cup sugar
Pinch of salt
4 large egg yolks, at room temperature
1 teaspoon finely grated lemon zest
1 teaspoon gf vanilla
3 cups Gluten-Free Pantry French Bread Flour Mix
Gf apricot or seedless raspberry jam

Royal Icing

Directions

With an electric mixer, beat butter with sugar and salt until creamy. Beat in egg yolks, lemon zest and vanilla. On low speed, beat in gf flour, 1 cup at a time, until just combined.

Divide dough into 4 equal pieces and flatten each into smooth disks. Wrap separately in wax paper and refrigerate until firm, at least 30-45 minutes.

Preheat oven to 350 degrees F. Roll out one disk at a time between two pieces of parchment paper to 1/8" thickness.

Using cookie cutters, cut dough into star and moon shapes (or other holiday shapes of your choice). Using mini-cutters to stamp out patterns in half of cookies.

With a metal spatula, transfer cookies to a large cookie sheet lined with parchment paper.

Bake for 10-15 minutes, until pale golden.

Let cookies cool on parchment, then transfer to a rack to cool completely. Repeat with remaining disks. Spread a rounded teaspoon of jam on each of solid cookies and top each with a windowed cookie.

Decorate with Royal Icing.

Tips

The secret ingredient we have found is a product from the Gluten-Free Pantry - Country French Bread Mix (order at 1-800-291-8386 or visit www.glutenfree.com). We use the flour mix as a substitute for wheat flour. It works great!

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Reviews

Posted By Member: Kim O'Connor
Posted Date: 7/6/2003

I made your stained glass cookies today and they came out wonderful....Thanks so much for your website.

Posted By Member: megan
Posted Date: 12/8/2007

delicious, they are crumbly like shortbread but came out a little to thick. thanks

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