Gluten Free Jam Filled Cookies

Directions

Cookie Dough

1. In a mixing bowl, combine sugar, vanilla and butter. Cream until light and fluffy.
2. Add eggs one at a time, mixing until incorporated.
3. Slowly add Kinnikinnick Sugar Cookie Mix to creamed mixture. Mix until combined (pea size texture). Do not over mix.
4. Finish mixing dough on counter with hands until smooth.
5. Form dough into a log, cover with plastic wrap and refrigerate for 30 minutes.

Assembly

1. Preheat oven to 350°F (176°C). Line three baking trays with parchment paper.
2. Divide dough into 3 portions.
3. Roll dough on a lightly floured surface - about ⅛” thick (use Kinnikinnick All Purpose Flour Blend to aid in rolling out cookies).
4. Cut out dough using a cookie cutter (approx. 2 inches in diameter). Continue with remainder of dough.
5. Place cutout cookies on baking tray 2 inches apart (approx. 30 bases).
6. Pipe approximately ½ tablespoon of jam on cookie dough cutouts (leaving a small edge).
7. Cut out 30 tops using the same cookie cutter. Using a smaller cutter, cut a design out of the centre of the cookie shape (to create a vent).
8. Top jam base with cookie dough cutouts for tops.
9. Lightly press top and bottom edges together to seal.
10. Bake in preheated oven for 10 - 12 minutes.
11. Remove from oven and cool for 5 minutes before removing from pan.
12. Optional: dust with icing sugar or ice with royal icing. 

Yields 30 Cookies