Gluten and Dairy Free Linzer Cookies (with jam filling recipe)

Directions

• For Making the Cookies
• In a medium bowl, combine the gluten free flour, almond flour and salt. Stir to combine.
• In the bowl of your stand mixer, add the vegan butter and sugar and beat on medium-high speed until mixture is light and fluffy (approx. 2 mins). Add the vanilla, eggs and lemon zest and beat on low until combined.
• Add the dry ingredients and beat on low speed for 1 minute or until well combined. You’ll need to pause occasionally to scrape down the sides and bottom of the bowl.
• Shape the dough into 2 inch-thick disks and wrap with plastic wrap. Refrigerate for 30 to 60 minutes until well chilled.
• Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
• Using a floured surface, roll out your dough with a rolling pin to 1/4 inch thick. Cut out your desired shapes, making sure that you make half of them with windows and half with solid shapes. Carefully place your cookies on the prepared baking sheet. If at any point the dough is feeling too soft or warm, it’s best to throw it back in the fridge for a few minutes to firm up.
• Bake cookies on the middle rack of your oven for 8-12 minutes depending on your oven. Keep a close eye on them as ovens vary and if they begin to brown, remove them from the oven.
• Remove from oven. Let the cookies rest on the baking sheet for 2 minutes and transfer to a wire rack to cool completely.
• To assemble the cookies, transfer the cut-out window cookies back to the baking sheet and dust with powdered sugar. On the solid cookie, spread a dollop of jam and gently place the cookie on top. Repeat with remaining cookies. SO CUTE!
• Optional: Making the Raspberry Jam Filling
• In a medium to large pot, add all ingredients (raspberries, lemon juice, sugar and if using, lemon zest). Using a potato masher, mash the raspberries as best you can.
• Heat pot over a low heat (you do not want a simmer) and stir frequently with a wooden spoon until all the sugar has dissolved. You should know it’s ready when you can’t feel any crystals at the bottom of the pot with your spoon.
• Take a large bowl and place a metal/ mesh sieve over it. Poor the jam mixture into the sieve. If you have any seeds stuck to the bottom of the pot, give it a quick rinse.
• Use a large spoon to push the pulp through the sieve (this will take about five minutes). Pour the drained juice/ pulp back into your pot. Discard the seeds that remain in your sieve.
• Bring the pot to a roaring boil for 5 minutes. To test if your jam is ready, poor a little onto a plate and put into the fridge for a minute. Running your finger through it should form a crinkle and feel tacky.
• Poor your jam into jars. Cool on counter and then seal and refrigerate. You want the jam to be cold out of the fridge when you use it as filling for your Linzer cookies.