Author Notes
A variation that will defy your loved ones expectations of "gluten free". Combining my no nonsense shortbread cookie recipe that I use for all my holiday baking with my homemade jam from local wine berries & blueberries will delight your loves hearts {or stomachs}. A great way to use preserves in the wintertime. —Jocelynn
Ingredients
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1
batch of shortbread
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1 cup
preserves (wine berry or blueberry)
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1/2 cup
confectioners sugar
Directions
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Go to :
https://cookforloveandfire.wordpress.com/2015/01/13/gluten-free-sugar-cookies/
and you will find my fabulous gf&df shortbread cookies.
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Cut them into hearts and bake the cut-out tops separate, because they will bake faster.
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Once cooled, dust the tops with sugar and spread jam on the bottoms. Carefully assemble (they are a tad delicate).
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