Gluten-Free Raspberry Linzer Cookies

Calories: 178 Fat: 11g Carbs: 13g Fiber: 2g Protein: 3g Serves: 36 Total time: 2H 23M
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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

  1. In a large bowl, whisk together the oat flour blend, almond flour, cinnamon, and salt.
  2. 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.
  3. 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.
  4. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  5. 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.
  6. Using a star cutter, punch out the center of half of the cookies. Refrigerate for 30minutes.
  7. 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.
  8. 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.
  9. Enjoy your Gluten-Free Raspberry Linzer Cookies!

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