Gluten Free Filled, Flaky Cookies. A Semi-homemade Recipe


Gluten Free Filled Flaky Cookies
A Semi-Homemade Recipe
It’s a few days before guests arrive, and there isn’t much time for fussing with desserts, so I took a chance on this and it paid off…Gluten Free Filled Flaky Cookies. And it’s a Semi-homemade recipe…what could be bad?


1 box Glutino’s Gluten Free Pantry’s “Perfect Pie Crust”
Their list of items include:
¼ tsl Baking Powder
2 tbls Sugar
1 stick Sweet Butter, Cold, cut into small pieces
10 t5bls. Veg. Shortening. ( I doubled up on the butter, since I didn’t use the shortening)
2 Eggs, beaten
2 tbls Cold Water
3 tsp Apple cider Vinegar

Seedless Red Raspberry Preserves
Apricot Preserves

1 Egg and ¼ cup water for “gluing” and brushing on after forming.
Some All purpose G-F flour for dusting your board and rolling pin.

Preheat oven to 350 degrees.

Easy-peasy! Follow the box’s directions for a pie crust, but of course, we’re not using it for that. Chill, as directed, and when ready, roll out on a dusted board, with a dusted rolling pin. I cut the dough ball in half and did ½ at a time. Keep the 2nd half chilled until ready to use it.

Here’s a photo of what the dough looks like before baking.

After rolling out, use a circular cutter ( or top of a glass) and cut out circles of about 3 in. in diameter.
Place on ungreased sheet or “silpat” sheet. Space them about 1 in. apart.
Place ½ teas. Of the preserves in center.

In a small bowl, beat the last egg on the list, with the water.
Using a pastry brush, brush the edges and pinch the dough together on top as you can see in the finished photo.
When all pieces are pinched, use the same egg wash and brush the sides and top. That will give it a glow.

Bake at 350 degrees. Mine took 20 minutes, but ovens vary, so watch yours.
Cool before lifting off with a spatula. They are fragile so be gentle!

You can dust them with powdered sugar for a festive look if you like.
What could be easier? So sweet and buttery-flaky.



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