Ingredients: 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
Instructions: Kitchen tools needed: cookie sheet, rolling pin, cookie cutters; fluted cookie cutters, available at Williams-Sonoma. Decorative small cookie cutter set available at Williams-Sonoma.
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.
Gluten Free & Delicious
Our products are inspired by the needs of people with gluten sensitivities and those who choose a healthy lifestyle. We only use high quality and nutritious ingredients sourced in the USA. Discover our story to learn more about our CEO's inspiration.
Sign up to stay in the loop. Receive recipes, updates, access to exclusive deals, and more.
Who doesn’t LOVE crêpes? After some experimenting, prepare crêpe batter according to package directions. Add ¼ cup Dutch process cocoa and 1 teaspoon sugar to batter. Blend well. Prepare crepes, placing between wax paper or on separate plates. Enjoy!