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!!

White Chocolate Almond Raspberry Scones

I make a lot of scones. They are so easy to throw together and the flavor combination options are endless. Scones are great treat to help introduce your kids to playing in the kitchen.

Scones

1 3/4 cups gluten free flour mix (I use Bette Hageman's)

1/4 cup sugar

1 1/2 tsp.cream of tartar

3/4 tsp baking soda

1/2 tsp salt

1 tsp. xanthan gum

4 Tbsp cold butter or non-dairy substitute

1/3 cup frozen raspberries

1/3 cup sliced almonds

1/3 cup white chocolate chips or pieces

1 egg or substitute

1 1/2 tsp gluten-free almond extract

2/3 cup yogurt or 1/2 cup milk

Preheat oven to 375 degrees F. In a small bowl, beat egg with yogurt or milk and almond extract. Set aside Combine flour mix, sugar, cream of tartar, baking soda, salt and xanthan gum in an large bowl. Cut butter into small pieces and cut into flour mixture with a pastry cutter until the pieces are about the size of lentils. Add frozen raspberries, sliced almonds and white chocolate pieces to flour mixture and toss gently with a fork until combined. Add egg mixture and mix with a fork until dough is formed. The dough will be on the moist side but try not to over mix it. Scrape dough onto a floured surface (I use rice flour) and form into a disc about 8 inches across. Cut into 6 or 8 wedges. Transfer to an ungreased cookie sheet. Bake for 14 to 18 minutes or until golden around the edges and firm in the middle. Cool on a wire rack. Serve with butter.

Bette Hageman's Gluten Free Flour Mix

2 parts rice flour (sometimes I substitute sorghum, teff, millet or a combination of flours for the rice flour)

2/3 part potato starch (not potato flour)

1/3 part tapioca starch

Mix all ingredients well and sore in an air-tight container. I make this mix in a 3 gallon ice cream tub.


More to come, with love!