Empire Cookies Recipe - Gluten Free

1

Use an electric hand mixer to beat margarine and sugars together until smooth.

2

Add egg and vanilla. Beat again with the electric hand mixer.

3

Measure in Bob's Red Mill 1 to 1 Gluten Free Baking Flour, baking powder, salt and xanthan gum.

4

Stir with a large wooden spoon until blended and forms a dough.

5

Shape dough into a disc and wrap with plastic wrap. CHILL FOR 1 HOUR.

6

On a lightly floured surface, roll out the dough to about 1/4 inch thick.

7

Cut out cookies using a fluted cookie cutter. I used 2.5 inch. For greater yield use a smaller size.

8

Transfer cookies to a parchment paper lined baking sheet.

9

Bake the cookies for 10-12 minutes at 325F, until just lightly browned around the edges.

10

Let the cookies cool completely before beginning assembly.

11

Stir some raspberry jam and then spread a little on a cookie bottom.

12

Sandwich a second cookie on top. Press gently to secure.

13

For the icing, whisk some icing sugar with 2 tbsp warm water and some almond extract.

14

Spread a thin layer of icing on top of each cookie sandwich.

15

Top with a piece of glazed cherry.

16

Serve and enjoy!