RELLA KAPLOWITZ
If you prefer them to be completely crispy, bake an additional 2-3 minutes.
Ingredients
1 cup (2 sticks) of margarine, softened to room temperature
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 1/4 cups gluten-free all-purpose flour, divided*
Jam or other filling of your choice
Directions
* Make sure you choose a gluten-free flour that includes xanthan gum, or add 1 1/2 tsp of xanthan gum with the flour.
Cream margarine and sugar on high for 2-3 minutes. Add eggs one at a time, allowing to combine before adding the next.
In a separate bowl, whisk together baking powder, baking soda, salt, and 3 cups of gluten-free flour (and xanthan gum if required). Turn mixer to the lowest speed and add to wet mixture a 1/2 cup at a time, allowing the dry ingredients to be incorporated before adding more. The dough should be soft but not sticky.
Divide the dough into four parts, roll each into a ball, wrap separately in plastic wrap, and refrigerate for an hour.
Preheat the oven to 350 degrees. Dust the counter and the rolling pin with gluten-free flour. Remove 1 dough ball from the refrigerator and cut into circles using a 4 oz mason jar or small juice glass (if the dough is too sticky to roll out and cut, add additional flour a tablespoon at a time until it is pliable enough).
Fill with 1/4 tsp of filling, pinch into a triangle, and bake at 350 for 15 minutes. Cool on a wire rack.
Repeat with remaining dough balls. (JTA)
Rella Kaplowitz has blogged gluten-free and mostly dairy-free as the Penny Pinching Epicure for the last 3 years. Rella lives in Washington, DC.
