Gluten-Free Roasted Cherry Shortbread Cookie Sandwiches

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When you are a baker, when you show up to events you should bring a baked good. It has taken me a while to realize this, even though it seems so obvious. My brain had a million (or like ten) ideas of things to make for Christmas at my grandparents.

I was really inspired by this Moose Mousse Marzipan cake I saw, with little moose cut-outs on the side. I only allotted myself one morning to bake though and this would take a long time. Plus I’d have to cut it. Plus transportation. It sounded messier and harder to serve as well.

Cookies……it’s Christmas, I should definitely make cookies.

I’ve been seeing so many mushroom cookies are my Pinterest. They’re so foresty and cute. But they’re meringue and that too takes a long time, plus assembly.

My hidden board of blog inspirations has a whole section on cookies. So many options. But I spy this one for a Spiced Roasted Cherry Cookie. Cherries are my favorite food. They’re beautiful, they’re the winner.

I was so happy with how nice looking they turned out. The reviews were that they tasted good as well. I tried a bite, I thought they were pleasant. Not overly sweet, which I like. Plus the cardamom leaves you wondering what that spice is. I ran out of cinnamon, I do think it needs a little cinnamon to balance it out. Overall, tasty, and I liked my Aunt Marti’s suggestion to eat one with a cup of coffee. It is that kind of cookie.

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Gluten-Free Roasted Cherry Shortbread Cookie Sandwiches

Shortbread Cookie

  • 3/4 cup organic powdered sugar
  • 1 tsp vanilla
  • 3 cups almond flour
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp salt
  • 1 cup butter (I would be interested to try this with Spectrum shortening as well)

Roasted Cherries

  • 1 bag frozen cherries, unthawed
  • zest of 1 lemon
  • 2 tbsp maple sugar
  • 1/2 tsp cinnamon
  • 1 tsp lemon juice

Vanilla Buttercream

  • 1 stick of butter, softened
  • 1 1/2 cup organic powdered sugar
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 2 tbsp heavy whipping cream

Let’s Make it Happen: For the cookies, beat the butter, organic powdered sugar and vanilla for several minutes until light and fluffy. While it is beating, sift and mix the almond flour, cardamom, salt, and cinnamon. Slowly add this to the mixer, on a low speed. Mix until it starts to form a ball. Refrigerate for 30 minutes. Remove dough, roll between two pieces of parchment. I like mine kind of thick, so that is up to personal preference. Thicker cookies will take more time to bake, and thinner ones less time. Cut out cookies. For half the cookies, cut a small star out of the center. Carefully move to a parchment lined cookie sheet, leave a little room between the cookies. Freeze for 30 minutes. Preheat oven to 350. Bake for 10 minutes or until lightly golden, remember time will depend on the thickness of the cookie. Allow to cool for 5-10 minutes and then transfer to a wire rack to cool completely.

For the cherries bake them at 400 with the zest, maple sugar, and cinnamon for 45 minutes. Set a timer for 15 minute intervals to toss them. Remove from oven. Cool. Toss in the food processor, add lemon juice and puree until smooth.

For the buttercream: Beat the butter, organic powdered sugar, vanilla, and almond extract until light and fluffy. Add a little whipping cream. You don’t want the cream to soft, but not so stiff you can’t pipe it.

To assemble, pipe a border of buttercream onto a cookie with no cut-out. Spoon some cherries into the center. Place a cookie with a cut-out on top. Press down slightly. Repeat with all the cookies, this made 12 cookies for me. Dust with some organic powdered sugar, eat and enjoy.

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Tweaked and Inspired by a Recipe from: The Polka Dotter

 

 

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