These scrumptious, gluten-free iced cherryring cookies make a delightful holiday treat.
Recipe: Gluten-Free IcedCherry Rings
1/2 cup unsalted butter, plus more forgreasing the pans1/2 cup granulated sugar1 egg yolk1 teaspoon pure vanilla extractFinely grated zest of 1 lemon1 1/2 cups gluten-free flour (be sureto use one that includes either xanthan or guar gum, if not add1 teaspoon)1/4 cup maraschino cherries, dried welland chopped1/2 cup confectioners’ (powdered) sugar1 1/2 tablespoons freshly squeezed lemonjuice (more or less)2 to 3 drops maraschino cherry liquid
Preheat oven to 350°F (175°C).Lightly grease 2 baking sheets with butter (or line with siliconbaking mats).
Cream together the butter and sugar untilpale and fluffy, about 2 minutes. Add the egg yolk, lemon zestand vanilla, mix well. Stir in the flour, add the cherries andmix with your hands until it forms a soft dough.
Lightly flour a surface, roll out thedough to a 1/4-inch thickness and cut into 3-inch rounds witha cookie cutter. Cut out the center of each cookie with a 1-inchcookie cutter. Place the rings on the prepared baking sheets.Re-roll any trimmings and cut more cookies. Bake the cookiesin preheated oven for 15 minutes or until they are firm and justbeginning to color. Let cool on baking sheets for 5 minutes thentransfer to a wire rack to finish cooling.
Mix the confectioners’ sugar with lemonjuice and maraschino cherry juice until it becomes a smooth paste.It may take a little less of more lemon juice so start with lessand add a little at a time. Drizzle over the cooled cookies andlet stand until the icing sets, about 30 minutes.
Makes 10 to 15 cookies.
Recipe and photograph provided courtesyof www.nationalcherries.com; through ECES, Inc., Electronic ColorEditorial Services.
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