Gluten Free Strawberry Linzer Cookies
Tender gluten-free almond and flour blend cookies with a delicate heart shape, filled with strawberry jam and dusted with powdered sugar. The dough requires chilling before rolling and cutting, then bakes briefly to maintain a soft texture. Ideal for gift-giving or special occasions.
Ingredients
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine egg, melted butter, and vanilla extract in a mixing bowl.
- 3
Mix on low speed, then add half the dry ingredients.
- 4
Increase mixer speed to medium, then return to low and add remaining dry ingredients until dough forms.
- 5
Wrap dough in plastic wrap and refrigerate for 1 hour.
- 6
Dust wax paper lightly with gluten-free flour and place dough on top.
- 7
Dust dough with flour and cover with another sheet of wax paper.
- 8
Roll dough to 1/4 inch thickness using a rolling pin.
- 9
Cut out hearts using a large heart-shaped cookie cutter.
- 10
Use a smaller heart-shaped cookie cutter to cut holes in half of the cookies.
- 11
Transfer to parchment-lined baking sheet.
- 12
Bake for 8-10 minutes until done, avoiding browning.
- 13
Cool on a cooling rack.
- 14
Spread strawberry jam on bottom cookies and top with heart-shaped cutout cookies.
- 15
Dust with powdered sugar.
Tips
Use quality strawberry jam for better flavor.
Chill dough fully before rolling to prevent sticking.
Work quickly with dough to prevent drying.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be made and refrigerated up to 2 days ahead. Baked cookies freeze well for up to 3 weeks.
Serve at room temperature with coffee or tea.
Common Mistakes
Over-bake to avoid dry, brittle cookies.
Skip the plastic wrap during chilling to avoid dough drying out.
Rush rolling to avoid cracks and breaking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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