Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Total Carbs: 39 g
Protein: 2 g
Servings: 24 cookies
1.5 sticks dairy free margarine, or butter , 175g
1 cup sugar , 200g
2 large eggs
3.5 cups all purpose gluten free flour blend , 450g
1 tsp xanthan gum , omit if included in your flour blend
1 tsp gluten free baking powder
1/2 tsp vanilla extract
1/2 tsp almond extract
1 lb bag of hard clear candies
You will need two cookies cutters of the same shape, with one smaller than the other for the cut out centres.
Preheat your oven to 180F
Separate the hard candies into their various colours and put each colour in a small zip lock bag.
Using a rolling pin or something similar carefully smash the candies into small pieces.
Cream together margarine and sugar.
Add in eggs and vanilla and almond extracts and mix until combined, remember to scrape down the sides of the bowl.
Measure out the dry ingredients into another bowl and mix by hand to combine the gum and baking powder.
Add the dry ingredients to the sugar and egg mixture and mix well to combine.
If the cookie dough is too soft to roll out at this point, place it in a bag or in a covered bowl in the fridge to allow the margarine to harden enough so that you can roll it out later.
When the dough has hardened roll it out on parchment paper, I use cling wrap to cover the top of the dough as I roll it out so that it does not stick to the rolling pin, I don’t use extra flour.
Transfer the cut out cookies to the lined baking sheet and then use a smaller cutter with the same shape to cut out the centres.
Fill the centre of the cookies with approx. 1/2 to 1 tsp crushed candy.
Bake cookies for 12 – 14 minutes at 350F on a parchment lined baking sheet.
Allow to cool on baking sheet, the cookies will firm up once cooled and the ‘glass’ centre will harden.
The candy will be bubbling when it comes out of the oven, this is normal and it will spread out when it cools down and the bubbles should disappear.