½ cup unsalted butter, plus more for greasing the pans
½ cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon
1½ cups gluten-free flour (be sure to use one that includes either xanthan or guar gum, if not add 1 teaspoon)
¼ cup maraschino cherries, dried well and chopped
½ cup confectioners’ sugar
1½ tablespoons freshly squeezed lemon juice (more or less)
2 -3 drops maraschino cherry liquid
Preheat oven to 350 degrees. Lightly grease 2 baking sheets with butter (or line with silicon baking mats).
Cream together the butter and sugar until pale and fluffy, about 2 minutes. Add the egg yolk, lemon zest and vanilla, mix well. Stir in the flour, add the cherries and mix with your hands until it forms a soft dough.
Lightly flour a surface, roll out the dough to a ¼ inch thickness and cut into 3 inch rounds with a cookie cutter. Cut out the center of each cookie with a 1 inch cookie cutter. Place the rings on the prepared baking sheets. Re-roll any trimmings and cut more cookies. Bake the cookies in preheated oven for 15 minutes or until they are firm and just beginning to color. Let cool on baking sheets for 5 minutes then transfer to a wire rack to finish cooling.
Mix the confectioners’ sugar with lemon juice and maraschino cherry juice until it becomes a smooth paste. It may take a little less of more lemon juice so start with less and add a little at a time. Drizzle over the cooled cookies and let stand until the icing sets, about 30 minutes.
This Gluten Free recipe makes 10 – 15 cookies.