Gluten-Free Linzer Cookies!

Sunday, January 22, 2012

Gluten Free Linzer Cookies

Finally, some headway in this gluten-free kitchen!
This linzer cookie recipe is adapted to be gluten-free. (It also is nut free as linzer heart cookies typically have almond flour in them and these do not.) These cookies are crisp and they stay crisp. The dough is super floppy and needs to be very well chilled before rolling out and cutting. But for someone who can never again eat the real thing, these are pretty good. 

I like mine with tea.

Gluten Free Linzer Cookies
Whisk together:
2 1/2 C gluten-free flour mix (recipe below.)
1 1/2 t baking powder
1/2 t xanthan gum
1/4 t salt
Beat on medium speed in stand mixer with paddle attachment until well blended:
6 T unsalted butter, softened
3/4 C packed light brown sugar
1 large egg
Add and beat until well combined:
1/2 C light corn syrup
2 t vanilla extract

Gradually stir in the dry ingredients until well blended and smooth. Dough will be rather stiff. Divide the dough in half. Wrap each half in plastic and chill for 1 hour or more. 

Preheat oven 350 degrees F. 
Lightly dust parchment paper cut to size of cookie tray, or a silapad with gluten-free flour mix and roll out chilled dough to 1/4". Cut with cutters, and cut smaller window shapes in half of the cookies. Peel away the surrounding dough to leave the cut outs remain on the paper or pad. Slide paper or pad onto cookie tray and bake for 8-10 minutes or until edges are very lightly browned. Slide paper or pad off tray and let cookies cool on paper or pad on a wire rack.  Roll out and cut remaining dough, dusting lightly with gluten-free flour to prevent sticking and returning dough to the refrigerator as needed if the mixture becomes too soft for cutting.

Assemble cookies when they are completely cooled. 
1/4 C strawberry jelly
10x sugar (optional)
Warm strawberry jelly in microwave for 10 seconds or until just warm. Mix with spoon or spatula until all lumps dissolve and mixture is smooth. Apply to large round cookie and top with "window" cookie so that the jam peeks through. Dust lightly with 10x sugar (powdered sugar) if desired. 

Makes...don't know...about 2 doz or so...depends on how large you make them. Store in air tight container for up to three days at room temperature.

Flour mixture is from Living Without:
Whisk together:
2 1/4 C brown rice flour
1/4 C potato starch
2/3 C tapioca starch
3/4 C sweet rice flour
1/3 C cornstarch


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