Linzer cookies
Linzer Cookies are soft, buttery, and full of flavor.
Servings: 40
Ingredients
- 250 g butter room temperature
- 120 g powdered sugar
- 3 eggs
- 1 tsp vanilla
- 450 g gluten free flour
- 50 g potato starch
- lemon rine from half of the lemon
- 1/4 tsp salt
Instructions
- - Preheat the oven to 350 degrees F.
- - In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and egg. Lastly add flour, salt, and potato starch. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 2 hours or overnight.
- - Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade-shaped cutter. Place all the cookies on a baking sheet.
- - Bake the cookies for 10 to 15 minutes, until the edges begin to brown. Allow cooling to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
Notes
- I like to use seedless raspberry jam, as it's soft without pieces of fruit and more on the sour side, which pairs well with sugary cookies.
- Store in an airtight container
- these also freeze well