Gluten-Free Linzertorte Cookies
Ingredients:
1 cup unsalted butter, room temp
2/3 cup powdered sugar
1 large egg (beaten)
1 1/2 cups GF flour mix
1 1/3 cups almond flour
1/2 cup sweet rice flour
1/2 tsp xantham gum
Jam of choice for filling (raspberry, strawberry, lemon curd)
Powdered sugar for topping
Gluten-Free Flour Mix
2 cups brown rice flour
2/3 cups potato starch
1/3 cup tapioca starch
Steps:
Preheat the oven to 325°F. Line sheet pans with parchment paper.
Cream together the butter and powdered sugar until light and fluffy.
Add in the beaten egg. Mix until fully incorporated and batter is smooth.
Add the flour mix, almond flour, sweet rice flour, and xantham gum. Mix until dough is just combined.
Place the dough between two pieces of wax paper and roll out until it reaches 1/4 inch thickness (If the dough is too soft/sticky, place in the fridge shortly before rolling). Refrigerate the rolled dough until it is hard ~20 mins.
Using your desired cooking cutter, cut out as many cookies as you can. Then with a smaller cutter, cut out a shape on the inside of half of the cookies. You can continue to refrigerate the dough throughout this process as it gets too hard to work with.
Place the shaped cookies on the parchment lined sheet pan. Refrigerate until hard before baking at 325°F for 12-15 minutes or until you see slight browning on the bottom edges of the cookies.
Allow to cool completely. Top each bottom cookie (whole cookies) with about 1/2-1 tsp of your chosen jam or filling depending on the size of the cookie. Sprinkle powdered sugar over the top cookies (cookies with holes) before placing over the bottom cookies. Enjoy!