These cookies are a sweet way to make the holidays healthier! Ditch the gluten without ditching the deliciousness.
One package of GeeFree pastry dough
milk or cream
Food Coloring paste for best color
Preheat oven to 350 degrees.
Thaw Pastry to room temperature. Use gluten -free flour for dusting. Roll in traditional method, to desired thickness. Or it can be folded to add additional layers. If dough becomes too soft to handle, place it in the fridge until well chilled and use again.
Roll out dough to 1/3-inch, dusting with Gluten free flour.
Using a shaped cookie cutter cut into desired shapes.
Place on parchment lined cookie sheets and bake for 10-12 minutes until golden brown.
Let cool and dip as desired into non-tempered chocolate.
Sprinkle with crushed peppermint candies while still warm.
Let chocolate set. Keep in a covered container.
Same procedure as above for the shapes and baking.
Frosting is made with 2 cups of confectioner’s sugar, 2-3 tbs of cream or milk, 1sp of vanilla extract and food coloring.
In a medium bowl: Combine the sugar and extract.
Add milk/cream slowly until the desired consistency is reached. It should be like Elmer’s glue or a bit thicker.
Separate into bowls and add gel food coloring for each color you want.
The icing will set up after about 10 minutes on the cookie.
The Fillo Factory brand has stood for quality fillo dough and fillo based products for over 35 years.
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