Gluten-free Linzer Cookies

3 from 2 votes

These Gluten-free Linzer Cookies, sandwiched with delicious fruit jam, are a delightful holiday bake, made with simple pantry ingredients and little effort!

Prep Time15

Cook Time12

Chilling time for the dough20

Course: Cookies

Cuisine: American

Diet: Gluten Free

Servings: Cookies

Calories: 94kcal

Author: Natasha Minocha

Ingredients

2/3 cup Butter I use salted butter
1/2 cup Icing sugar Plus more for dusting on the cookies.
1 cup Buckwheat flour
1/2 cup Almond meal
1 tsp Vanilla extract
1/4 cup Strawberry jam You can use any jam of your choice. You may need more.
Icing sugar for dusting on top

Instructions

Preheat the oven to 180 C / 350 F and line a baking sheet with parchment paper or Silpat.
Keep a 2" star-shaped cookie cutter and a smaller star-shaped cookie cutter handy. You can use any shape though.
Beat the butter in a large bowl, until smooth. Add the sugar. Beat until fluffy.
Mix in the vanilla extract, buckwheat flour and almond meal. Use your hands to bring together the dough gently.
Divide the dough into half. Roll each half into a disc.
Wrap each disc with plastic wrap and place in the refrigerator for 15-20 minutes or so.
Flour your work surface well, working with one dough ball at a time, roll out into a rough circle, about 1/8" thick.
Use a heart shaped cookie cutter, cut out the cookies. Use a smaller heart shaped cookie cutter to cut out the centers of half of the cookies. As you will be sandwiching the cookies, make sure there are equal number of whole cookies and cookies with cutouts.
Place them on the baking sheet and bake for about 10-12 minutes, until golden.
Cool the cookies completely and sprinkle the cutout cookies with icing sugar.
Now assemble the cookies. Place one whole cookie, right side down, put a small teaspoon of jam in the center, and spread it gently. Place the cutout cookie on top. Press it slightly. Continue with the rest of the cookies.
Serve and enjoy!

Notes

If your dough seems too sticky. You can do 2 things - add a little bit more flour or chill the dough for a longer time.

If your dough is too dry, you can add 1-2 tablespoons of milk.

You can make the dough ahead of time, up to 2 days in advance in the refrigerator. You will need to let the cold dough sit at room temperature for a few minutes before rolling it out.
You can use any kind of jam or filling to sandwich the cookies.
Store the cookies in an air-tight container for up to 5 days at room temperature.

Nutrition