Gluten free style of course ;)
Round 1 (cherry) were a little sloppy, although delicious nonetheless. The next batch was grape so I tried to tighten the triangles a bit ...
Even with the tighter triangles, the were still a bit gooey. Yummy, but gooey. (The kids didn't mind!!)
I modge-podged four different recipes and tweaked them, so this one's my own!
Here we go:
::Dry ingredients::
(mix together in a seperate bowl)
3 cups of gluten free all purpose flour (with a rice flour base)
2 Tbs of corn starch
::Wet ingredients::
(mix together in a seperate howl)
8 Tbs (organic/RBH-free) salted butter
3/4 cups agave nectar (I used raw organic)
1/3-1/2 tsp of citrus zest (I used clementine!)
1 tsp vanilla
2 Tbs lemon juice (you can try orange!)
2 (organic, free range) eggs
You will also need:
*fillings of your choice! I used cherry preserves, grape jelly and strawberry preserves
*an additional egg white to brush on top of the pre-baked cookies
*optional = topping. I used a vanilla bean infused sugar sprinkle
Considerations:
*the batter should be firm but pliable upon mixing.
*if it's not a consistency that looks good to you, play with it a bit - add liquid, add flour blends. Each gluten free flour mix is slightly different, so be flexible!
*also - refrigerate your dough so it is firm before rolling it out on floured parchment paper!
Bake:
350 degree Fahrenheit
12-15 minutes
Here are the pics:
They still look nice (notice the vanilla bean infused sugar sprinkles!)
Onto Round 3 - strawberry
I also brushed egg whites over the pre-baked cookies each time. Pic below:
There was a teeny bit of extra dough so I made two tiny hamantaschen pies ;)
These won't last long here! These were a WIN!!