December 15, 2011

Linzer Cookies


These little raspberry filled sandwiches are the cookie version of the fameous Austrian holiday treat, the Linzertorte. The cookie has a hint of cinnamon and lemon, and with your favorite raspberry preserves sandwiched between two of the crispy layers, this cookie is the perfect thing to serve at your next holiday party, or to give to the gluten-free family members or coworkers in your life.

Yield: About 2 dozen sandwich cookies, depending on size

Ingredients:
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
2 egg yolks
1/2 tsp gluten-free vanilla
1/2 tsp freshly grated lemon zest
2 cups gluten-free flour mix
1 tsp baking powder
1 tsp xanthan gum
1/2 tsp cinnamon
1/4 tsp salt
1 cup almond meal, or blanched hazelnuts finely ground


1/2 cup raspberry preserves or jam, for filling
1/4 cup confectioners' sugar for dusting


Directions:
In the bowl of an electric mixer, beat butter and granulated sugar with the paddle attachment on medium-high speed until light and fluffy, about 2 or 3 minutes. Beat in egg yolks, vanilla, and lemon zest. With mixer on low speed, add gluten-free flour mix, almond meal, baking powder, xanthan gum, cinnamon and salt, and beat until combined.


Divide dough in half and roll out each half on a rice flour-dusted sheet of parchment paper to about 1/8 of an inch. You will need 2 cookie cutters of different sizes (I used 3" and 1" biscuit cutters) . Using the larger of the cookie cutters, cut an even number of shapes. Using the smaller cutter, cut the center out of half of the large shapes. Remove trimmings and centers. Note: You can either bake the centers for bite-sized cookies or roll them into the rest of the dough with the trimmings. Repeat rolling and cutting with remaining dough. Place cut shapes in the freezer until firm.

Preheat oven to 325 degrees Fahrenheit. Remove cookie shapes from the freezer and bake for 10 to 15 minutes or until just golden around the edges. Transfer to a wire rack and cool completely. Dust tops with powdered sugar. Spread about 1 1/2 tsp preserves or jam on the bottom of one of the whole cookie shapes and top with one with the cutout and serve immediately. Note: If you want to make these ahead of time, you can store the unfilled cookies in an airtight container for up to a week and fill them right before serving. If you fill them more than an hour before serving, the cookies will get a little soft. Enjoy!


More to come with love!!

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