This gluten-free, heart-shaped cookie is special. Special like you want to share it with your sweetheart special. Or, instead of those paper valentines, you can substitute these cookies special (or attach one to your paper valentine). Give one to each of your co-workers, or your mail person and on and on…just SPECIAL!
This all butter cookie has both lemon and orange zest with pure vanilla extract which makes it the perfect sweet treat with a good cup of coffee or tea. Just enough to satisfy that sweet tooth without breaking the calorie bank for the day.
The Harlequin is created after this orange and lemon scented cookie is baked. A tart red currant jelly glaze is painted on one side and a sweet apricot jam on the other. The jelly glazes are then coated with a thin sugar glaze that sets when you put them back in the oven for 10 minutes.
Let these cool and place in a little cellophane bag with a beautiful red ribbon tie and wallah, you’re done.
I hope you have a Special Valentine’s day planned with your special someone!!!
Hugs and Kisses!!!
Gluten Free Harlequin Heart Cookies
Gluten Free Heart Shaped Cookie scented with lemon and orange zest coated with tart red currant jelly on one side and apricot jam on the other to elevate these to a new level.
2 hrPrep Time
15 minCook Time
2 hr, 15 Total Time
- 2 sticks, (8 ounces) unsalted butter, room temperature
- 1/3 cup (1.50 ounces) confectioner’s sugar
- 1/3 cup (2.50 ounces) granulated sugar
- 1/8 teaspoon salt
- 1 large egg
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon vanilla extract
- 2 and 1/2 cups (13 ounces) Gluten Free Farina Flour
- 1 teaspoon xanthan gum
- Jelly Glazes
- 2/3 cup strained apricot jam
- 2/3 cup red currant jelly
- Sugar Glaze
- 1/2 cup confectioner’s sugar
- 4 teaspoons water
- Additional Confectioner’s Sugar
- In the bowl of an electric mixer, combine the butter with the confectioners and granulated sugar. Mix on low speed until combined. On medium speed, cream butter and sugars for about 1 minute.
- Add egg whites, zests and vanilla and mix until combined. Scrape down bowl, if necessary.
- Combine Gluten Free Flour with xanthan and stir to combine. Add mixture to butter/egg mixture and mix until combined. Scrape down, if necessary. Mix for 1 minute until mixture is hydrated.
- Divide the dough in half and roll out between two pieces of parchment to 1/8″ thickness. Place rolled out sheets on a baking sheet and refrigerate for up to 2 hours.
- Preheat oven to 325F. Line two cookie sheets with parchment.
- Remove one sheet of dough at a time out of the refrigerator and remove the top sheet of paper. Using a 1 and 1/2 inch cutter – in this case a heart, but you can use any shape – cut out shapes in the dough and place on a cookie sheet 1/2″ apart.
- Bake one sheet at a time for about 12 to 16 minutes until the cookies are still light in color and slightly firm to the touch. You don’t want them to color too much so that the glaze will be visible.
- Let cookies cool.
- Place jellies in two separate microwave-safe containers and microwave for 10 seconds at a time until the mixture is warm and whisk, if necessary to make the consistency smooth.
- Using a flat bristled brush, brush half of each of the cookies with the apricot jam. Follow up with a clean brush by brushing the other half with the red currant jelly. Place the brushed cookies on a clean parchment-lined cookie sheet about 1/4″ apart from each other.
- Make the sugar glaze and with a clean brush, brush a thin coat of glaze over the jelly glazed cookies. The sugar glaze should be thin enough so that you can see the jelly through it. If necessary, adjust consistency by adding 1 teaspoon of water at a time to the sugar glaze.
- Preheat oven to 140F. My oven’s lowest temp is 170F so I just reduced the time by a minute or two. Place the sugar glazed cookies in the preheated oven for about 10 minutes until the glaze is set and dry. Remove from oven and cool for 5 minutes on the cookie sheet. Then move to rack to cool.
- Decorated cookies can be stored in an airtight container with layers of parchment between them at room temperature for up to 10 days and in the freezer for up to 6 months.
- *Adapted from Sweet Miniatures by Flo Braker