Ingredients
- 3 cups Oatsome Oat Flour Blend
- 1 1/2 cups almond flour
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups unsalted butter softened
- 1 cup granulated sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- 1/2 cup raspberry jam or strawberry jam
- Powdered sugar to garnish
Directions
- In a large bowl, whisk together the oat flour blend, almond flour, cinnamon, and salt.
- In the bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating until just combined, scraping the bowl after each addition. Beat in the vanilla.
- With the mixer on low, gradually add the flour mixture until combined and mix and additional 1-2 minutes. Divide the dough in half, and shape each into a disc. Wrap each disc tightly in plastic wrap, and refrigerate until firm, about 1 hour.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Let the dough stand at room temperature for about 5 minutes or until slightly softened. On a lightly floured surface, roll one disc at a time to ¼-inch thickness and cut out the cookies.
- Using a star cutter, punch out the center of half of the cookies. Refrigerate for 30minutes.
- Bake for 8 to 10 minutes or until the edges are light golden brown. Let cool on pan, 5 minutes. Transfer to a wire rack, let cool completely. Repeat with the remaining dough.
- Turn the whole cookies flat side up and place about 1/2 teaspoon of jam in the center. Dust the cookies with holes with powdered sugar. Place the sugared cookies on top of jam, pressing gently to create a cookie sandwich. Store cookies up to 5 days.
- Enjoy your Gluten-Free Raspberry Linzer Cookies!