Gluten-Free Linzer Cookies
Gluten-free linzer cookies are filled with raspberry and peach jam are an easy to make, delicious, melt in your mouth gluten-free cookie for the holidays.
Equipment
Ingredients
- 1/2 cup palm/coconut shortening
- 1/4 cup butter, softened
- 1/4 cup Plain greek yogurt
- 1 tsp vanilla
- 1/3 cup Swerve granular sweetener
- 1/3 cup Swerve brown sweetener
- 1 large egg
- 2 cups gluten free flour blend
- 1/2 cup gluten free cornstarch
- 1 tsp gluten free baking powder
- Low sugar jam
Instructions
- Line 2 cookie sheets with parchment paper or silpats.
- In a stand mixer add the shortening and butter and mix well.
- Add the sour cream and vanilla and mix until creamy.
- Add the sweeteners and beat well.
- Add the egg and beat until batter is light and fluffy.
- Add the dry ingredients and mix on low speed until all mixed well.
- Remove batter and make into a ball.
- Place in refer for at least 30 min to chill.
- Preheat oven to 350 degrees.
- Remove dough and cut in 1/2.
- Roll dough onto a floured surface.
- I like to use tapioca starch for this.
- Use a cookie cutter to cut out shape.
- Use a small circle cutter to cut hole in middle of one cookie.
- Place on lined cookie sheet and bake for 8 minutes.
- Remove and repeat process.
- Once cookies are cooled you can spread jam on one cookie and top with the cut out cookie.
- Sprinkle icing sugar on cookies.
- Enjoy!
Tried this recipe?Let us know how it was!