I spent a chilly afternoon baking Valentine cookies with my girlfriends. What a fun way to bring out your inner 8 year old child! I originally thought we would just bake and cover them with sprinkles, but when the sprinkles failed to stick, I pulled out some lemon curd, berries, pink sparkle gel, candies, and sanding sugar and we got creative. This gluten free sugar cookie recipe is not overly sweet so you can add sugary toppings without turning them into a lump of corn syrup. Lemon curd also adds a tart balance. The cookies will keep up to 2 weeks in an airtight container but the fruit and lemon curd need to be eaten within a few hours or they lose their fresh look. So don’t decorate alone unless you have guests eminently coming!
The Modern Lace bowl, minimalist platter, and gray Poppy Bowl are available on Lee Wolfe Pottery
Ingredients:
For cookie crust:
1 C (2 sticks) butter, room temp
1 C sugar (I use organic)
1/2 t salt
1 egg
1 t real vanilla extract
3 C gluten free all purpose flour blend
toppings:
1 jar lemon curd, berries, whatever sprinkles or candies you like
In large bowl or Kitchen Aid, cream butter, sugar, and salt until creamy and fluffy. Add eggs and vanilla and beat until batter is one consistency. Add flour a cup at a time beating on low until fully combined but don’t overbeat.
Pat into ball and into circle on floured board. Place in center of oiled 12” pizza pan, and press out to edges with a shallow lip on the rim. Line cookie sheets with parchment paper. Bake at 350 degrees 7-12 min until golden brown on bottom. Remove from oven.
While crust is still warm, spread lemon curd over surface. Decorate as desired.For fruit decoration, sprinkle with sanding sugar and bake an additional 3 min.
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