Gluten Free Linzer Cookies recipe

Originally posted December 3, 2015

If you are looking for a great cookie to make for your family or bring to an event, this is the one! This recipe for gluten-free linzer cookies might just be one of your new favorites. I used raspberry jam but you could use anything your little heart desires!

Gluten-Free Linzer Cookies

Yield: about 2 dozen

• 1 recipe Amy’s gluten-free rolled sugar cookies
• ½ cup fruit jam, like raspberry or apricot, at room temperature (select a jam without large pieces of fruit or remove before spreading on the cookies)
• ¼ cup confectioners’ sugar

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1. Roll cookies out according to directions in the recipe. Prepare two baking sheets with parchment or silicone baking mats.
2. You will need two cookies for each linzer cookie. Cut the first cookie and place on the first baking sheet. Cut the second cookie with the same cutter. Then, using a very small heart shaped or round cookie cutter, cut the inside of the second cookie out. You can bake the smaller shape for mini cookies. Place the cut out cookie on a second baking sheet (these bake quicker).
3. Follow directions in recipe for baking and cooling cookies.
4. Once cool, place the cookies on a plate or wire rack. Using a teaspoon or pastry brush, spread a thin layer of the jam over the cookie without the cutout. Top with the cookie with the cutout. Dust with confectioner’s sugar using a sifter or small mesh strainer.
5. Store covered at room temperature for up to 3 days or store in the freezer.