Day 8, Gluten-Free Hildebrochen Cookies

When I was newly married, my mom gave me the recipe for a family favorite cookie – the German jam cookie called Hildebrochen. I was sworn to secrecy and threatened with death should I share the recipe with anyone outside the family.

So I lost it.

For real. I put it aside a few years later and poof! it was gone into the twilight zone or wherever lost recipes congregate. The next few pig-outs weren’t the same without the beloved Hildebrochen. And then I was gluten-free and I figured these cookies were out of reach for the rest of forever.

But I’m happy to report that after some trial and error, I created my own Hildebrochen recipe and I’m happy to share this far and wide! Everyone needs to experience the joy that this cookie contains. Two flat cookies with jam in the middle and then drenched in a powdered sugar glaze. Delicious!

Our favorite jam is blackberry without seeds. But you can do raspberry or blueberry or whatever your personal fave is.

Gluten-Free Hildebrochen
seedless jam works best

2/3 cup butter
2/3 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups gluten-free flour *

1/2-3/4 cup jam, your choice
2 cups powdered sugar

Mix sugar, butter, eggs and vanilla and beat until smooth and creamy. Add flour and mix well.
*Dough should be pretty thick – if not, add 1/4 cup more flour.

Chill for 2 hours. Remove from frig and roll out to desired thickness – 1/8 inch or so. Cut into desired shapes and bake on greased or lined cookie sheet at 350F for 10-12 minutes, or until set and very lightly browned.

Leave on sheet until cooled and then set aside on drying rack. Once all cookies are finished, place small amount of jam on bottom of one cookie and then sandwich with a second cookie – bottoms together.

Set aside. Once all cookies are complete, mix powdered sugar with enough water to make a thickish glaze. Glaze top of cookies and let set. Once set, turn cookies over and glaze the bottoms.

Enjoy! These really should be made the day before as they are outstanding after sitting overnight – they soften and the jam soaks in. Just too good to describe anymore. Now I want a cookie!