Gluten-Free Ravioli Dolci (Sweet Ravioli)

Submitted by katii

"A bit like a filled shortbread cookie, these buttery-rich biscuits look just like the pasta - but a lot sweeter!"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 54 cookies
• Serves: 54

ingredients

• 3⁄4 cup butter, softened
• 1⁄2 cup white sugar
• 1 egg, beaten
• 1 - 1 1⁄2 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 1 1⁄2 cups sweet rice flour
• 1 cup potato starch
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄2 cup fruit preserves
• 1⁄2 cup icing sugar, for dusting (optional)
• 1⁄4 cup melted chocolate, for drizzling (optional)

directions

1. In a medium bowl, cream together the butter and sugar until smooth.
2. Beat in the egg, then stir in the vanilla and and lemon zest.
3. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms.
4. Divide dough into halves; roll each portion out between two sheets of waxed paper into a 12 inch square.
5. Refrigerate for at least one hour.
6. Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares.
7. Place about 1/4 teaspoon of the preserves into the center of the first sheet of squares; set aside.
8. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also.
9. Poke holes for venting in these squares using a fork.
10. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork.
11. Bake for 9 to 11 minutes on greased cookie sheets in a preheated 350* ovedn, or until the edges are lightly browned.
12. Dust cookies with confectioners' sugar while they are still slightly warm; or Enjoy!