Gluten-Free Linzer Cookies (with strawberry filling)

By flour_arrangements

...can also be used as a sugar cookie recipe, minus the strawberry filling.

Ingredients

• Large Bowl 1:
• 1 cup white rice flour
• 1/2 cup tapioca flour
• 1/4 cup potato starch
• 1/4 cup brown rice flour
• 3 tablespoons almond meal
• 3/4 tsp orange peel, dried
• 1 tsp coarse sea salt
• 1 tsp xanthan gum
• Bowl 2:
• 1 1/4 cup sugar
• 2 eggs (cream together then add in the vanilla)
• 1 tsp vanilla extract
• 5 1/2 tablespoons partially softened butter
• Strawberry Filling:
• 1 cup strawberries
• 1 cup sugar
• 1 packet knox (not the whole box! :)
• 1 tablespoon corn starch (mix all together before you turn the flame on to medium)
• Powdered sugar for dusting (you'll only need about 1/3 cup, max)

Details

Servings 14

Preparation

Step 1

Combine all flours and ingredients from bowl 1 (in a big bowl). Mix very well.

Mix all ingredients from bowl 2 together, in a medium sized bowl. Add butter last, in small cubes/chunks.

Add the wet ingredients from bowl 2 to big bowl 1. Use a fork at first, then you'll need to use your hands. This gets sticky so have an extra spoon/spatula around to remove the excess dough from your hands. You want to make sure the butter is mixed in well. Form this dough into a ball, flatten into a 3 inch disc and then put in the FREEZER for 45-50 minutes. You'll want it to be nice and firm and not sticky when that time comes to an end.

Preheat oven to 350 then work on the filling

For the filling, you'll want to blend the strawberries until they're a smooth puree. Then put this puree into a sauce pan, don't turn the flame on yet. Mix in the sugar. Next, mix in the corn starch (mix well). Lastly, mix in the knox packet. Stir well, THEN turn flame onto medium and stir/cook until it thickens/becomes sticky like glue (takes awhile). Refrigerate for at least 45 minutes, while you work on the cookies.

For the cookies, you'll want to use nesting heart cookie cutters. I used 1 medium sized one and 1 smaller one. Make sure you flour the work surface well, with a bit of white rice flour. You'll also want to lightly flour both sides of the dough disc before rolling it out.

Roll out the dough and begin cutting the cookies. Arrange on a cookie sheet about 1/4 to 1/2 inch apart.

Bake for 12-15 minutes on middle rack, the edges will brown a little.

Cool cookies completely then fill with jam and dust the cut-out cookies with powdered sugar. Sandwich them together then eat :)!