1 package The Pure Pantry Organic Sugar Cookie Mix
1/2 cup butter or butter substitute, such as Earth Balance Buttery Spread
1 large egg (or egg replacer)
2 teaspoons vanilla
1/2 cup seedless raspberry jam
1/2 cup sifted confectioner’s sugar, optional
Preheat oven to 350˚. Follow directions on package to create sugar cookie dough. Pat dough into disk and refrigerate for 30 minutes. Remove dough from refrigerator. Prepare a work surface with waxed paper dusted with gluten-free flour. Dust rolling pin with gluten-free flour. Place dough on waxed paper and roll out to ¼” thickness. Cut 20 cookies with 2 inch diameter scalloped circle cookie cutter. Cut the center of 10 cookies with a small heart or star cookie cutter to create a window. In the center of each of the 10 cookies that do not have a window, place 1 teaspoon raspberry jam. Place on top of the jam a cookie that has a window cut out to create a sandwich. Bake at 350˚ for 10 minutes. Remove from oven and let cool on cookie sheet. Lightly dust with confectioner’s sugar if desired.