These linzer cookies are a go-to for when I have a lot of people over for dinner or dessert. This recipe makes around 3 dozen cookies and it's one of the prettiest desserts in my opinion. You can make this recipe with gluten by using regular flour, but I use gluten free flour in this recipe and it's just as delicious.
The trick to a perfect linzer cookie is keeping the dough cool while you are rolling and cutting. This way, the cookies hold their shape and doing become gooey. I always make sure to chill my dough and also work on a cool work surface to keep the dough cooler longer.
I also use an actual linzer cookie cutter. There are a ton of different kinds, but this one is my favorite. You can change out the shapes and choose what you want on top (like hearts for Valentine's Day or starts for the 4th of July or mix it up!).
I chose to use strawberry jam for these cookies because SUMMER, but you can use whatever jam your heart desires. These cookies would be great with a scoop of vanilla ice cream (is anything not good with vanilla ice cream?) or dipped in chocolate for a little extra somethin-somethin!
GLUTEN FREE LINZER COOKIES WITH STRAWBERRY JAM
- 2 1/4 cups gluten free all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup slivered almonds
- 1/4 cup packed brown sugar
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus some for dusting
- 1 egg
- 1 tsp vanilla bean paste
- 1/4 tsp almond extract
- 8 oz strawberry jam
- In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside.
- In a food processor, pulse almonds with brown sugar until finely ground, set aside.
- With an electric mixer, whip together butter and powdered sugar on low speed until combined. Increase speed and whip until creamy. Mix in egg, then blend in vanilla bean paste and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined.
- Form mixture into a ball and place on a sheet of plastic wrap. Flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
- Preheat oven to 350 degrees.
- Dust work surface with a bit of flour, cut disk in half and evenly roll out each portion into 1/6-inch thickness. Cut with a linzer cookie cutter (I use this one). Be sure that you have equal bottoms and tops (tops will have a smaller shape cut out while bottoms will not). Carefully transfer to parchment paper lined baking sheets. Side note: Be sure and chill dough that's not currently being rolled or baked since they hold their shape better when cold.
- Bake in preheated oven 10 - 12 minutes until edges are lightly golden.
- Cool on baking sheet for several minutes then transfer to a wire rack to cool completely.
- Spread strawberry jam over the bottom and dust cookies the tops with powdered sugar then place them on top.
Recpie adapted from Cooking Classy