Gluten Free Linzer Cookies
Description
These definitely win the award for most beautiful Christmas cookies! Linzer cookies are absolutely gorgeous and taste divine. A buttery, crisp but tender, melt in your mouth cookie with a raspberry jam surprise! These cookies have the perfect touch of sweetness and slight nutty notes from the almond flour. I will definitely be adding these to the top of my must make Christmas Cookie list. Enjoy!!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 10 minutes cook time
- 1 hour chill time
Recipe
Makes 15 sandwich cookies
Ingredients
1/2 cup (113g) softened butter
1/2 cup (60g) powdered sugar
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 tablespoon (15ml) lemon juice
1 1/8 cups (150g) 1:1 gluten free flour blend
1/2 cup (50g) almond flour
1/4 cup raspberry jam
powdered sugar for decoration
1. Cream butter until light and fluffy. Add powdered sugar and mix to combine.
2. Stir in egg yolk.
3. Add salt, cinnamon, vanilla extract and lemon juice and mix until just incorporated.
4. Add in gluten free flour and almond flour and mix until just combined.
5. Wrap the dough in plastic wrap and chip at least 1 hour or overnight.
6. Once chilled, unwrap the dough and roll out on a lightly floured surface to about 1/4 inch thickness.
7. Cut out cookies with cutter of choice. In half of the cookies, cut out the centers with a smaller cookie cutter or knife.
8. Place cookies on a cookie sheet lined with parchment paper or silicone baking mat.
9. Preheat the oven t 350° F. Refrigerate or freeze cookie dough cutouts while the oven is preheating.
10. Bake at 350° F for 9-10 minutes, or until they no longer appear shiny.
11. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire baking rack to cool completely.
12. Once cool, spread jam on one side of the bottom cookies. Sprinkle the tops of the top cookies with powdered sugar, then place on top of a bottom cookie, sandwiching the jam.
13. Enjoy!
Makes 15 sandwich cookies
Ingredients
1/2 cup (113g) softened butter
1/2 cup (60g) powdered sugar
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 tablespoon (15ml) lemon juice
1 1/8 cups (150g) 1:1 gluten free flour blend
1/2 cup (50g) almond flour
1/4 cup raspberry jam
powdered sugar for decoration
1. Cream butter until light and fluffy. Add powdered sugar and mix to combine.
2. Stir in egg yolk.
3. Add salt, cinnamon, vanilla extract and lemon juice and mix until just incorporated.
4. Add in gluten free flour and almond flour and mix until just combined.
5. Wrap the dough in plastic wrap and chip at least 1 hour or overnight.
6. Once chilled, unwrap the dough and roll out on a lightly floured surface to about 1/4 inch thickness.
7. Cut out cookies with cutter of choice. In half of the cookies, cut out the centers with a smaller cookie cutter or knife.
8. Place cookies on a cookie sheet lined with parchment paper or silicone baking mat.
9. Preheat the oven t 350° F. Refrigerate or freeze cookie dough cutouts while the oven is preheating.
10. Bake at 350° F for 9-10 minutes, or until they no longer appear shiny.
11. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire baking rack to cool completely.
12. Once cool, spread jam on one side of the bottom cookies. Sprinkle the tops of the top cookies with powdered sugar, then place on top of a bottom cookie, sandwiching the jam.
13. Enjoy!