At a Glance:
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 1 hour hr
Get the Recipe:
Gluten Free Linzer Cookies (Paleo)
These Gluten Free Linzer Cookies have two shortbread cookies and a layer of jam. They are sweet, delicious and so festive! These cookies are great for any occasion!
First, make cookie dough. Combine all ingredients except jam in a mixing bowl.
Once combined, shape dough into a large disc. Wrap in plastic wrap and refrigerate for 20 minutes.
After that, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Use a rolling pin to roll out disc of dough between two sheets of parchment paper. Roll until dough is between 1/8 inch and 1/4 inch thick.
Next, cut out dough using a cookie cutter. Alternatively, use the rim of a glass to cut dough into 2 inch circles. Cut out as many circles as you can.
Then, roll excess dough back into a ball. Roll between sheets of parchment paper. Cut more circles out. Continue this process until dough is gone.
Cut out a small hole in the middle of only HALF of the cookies.
Place the uncut FULL cookies on parchment lined baking sheet. Bake for 10 to 12 minutes or until edges are just slightly golden.
Then, allow cookies to cool for 5 minutes on the pan before removing to a wire rack.
Next, place all cookies with middles cut out on parchment lined baking sheet. Bake for 8 to 9 minutes or until edges are slightly golden.
Then, remove from oven. Cool cookies for 5 minutes before removing to a wire rack.
To assemble, take jam and spread it on the bottom of the FULL cookies. Then, place cookies with the cut outs on top.
Lastly, repeat for remaining cookies.
These cookies will start to slightly soften if kept at room temperature.
For best results, store cookies in the fridge.
Calories: 381 kcal , Carbohydrates: 29 g , Protein: 7 g , Fat: 28 g , Saturated Fat: 11 g , Cholesterol: 14 mg , Sodium: 80 mg , Potassium: 40 mg , Fiber: 4 g , Sugar: 18 g , Vitamin C: 2 mg , Calcium: 81 mg , Iron: 1 mg
Course: Dessert
Cuisine: American