Buttery, flakey, tender, and melt-in-your-mouth good! Great for a tea party. The original recipe called for pie filling, which can certainly be used, but I prefer the simplicity and additional choices available in fruit jellies.
1½ cups sugar
1 cup butter, chilled
4 large eggs
1 T. GF vanilla
1¾ cups GF flour blend
Approximately ½ cup GF jelly or assorted jellies of choice
Powdered sugar for dusting
Preheat oven to 350˚F.
Beat together sugar and butter. Do not overbeat. Then add eggs, vanilla, and flour. Mixture will be fairly thick.
Spread batter evenly onto oiled or non-stick 9 x 13 inch cake pan. Roughly mark the batter into 2½ inch squares with a knife.
Insert a scant teaspoon of jelly deep into the center of each square, being careful not to go all the way to bottom of each square if possible. Gently pull some of the dough back over the top of each square to roughly conceal the jelly. This will seem quite messy, but it will work out in the end! You can vary the jellies or even use lemon curd for a colorful and interesting variety, all in one batch.
Insert a scant teaspoon of jelly deep into the center of each square, being careful not to go all the way to bottom of each square if possible. Gently pull some of the dough back over the top of each square to roughly conceal the jelly. This will seem quite messy, but it will work out in the end! You can vary the jellies or even use lemon curd for a colorful and interesting variety, all in one batch.
Bake at 350°F for 25-30 minutes or until a toothpick inserted into center of batter comes out clean. When partially cool, re-define the squares again by cutting out and placing on a rack to finish cooling. Dust with powdered sugar.
Makes: 9 x 13 inch pan of pie squares or approximately 18 squares.
This recipe is from my cookbook andmy cookbook is available at:
http://www.celiacdiseaseinfo.org OR at Amazon.com
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