More Cookies: Gluten Free Linzer and Chocolate Chip

Here are a couple more recipes from my Christmas cookie extravaganza!   While family was visiting last summer, I picked up some Linzer cookie cutters. 

I was pretty excited to try them, but all previous gluten free, cut-out cookies turned out poorly for me.  Until I figured out my gingerbread cookies I was sure I couldn't do any cut gluten free cookies.  Once I had some cute ninja bread men, I knew I could take on anything!  Really these little cutters were way too cute not to use!

I also thought this would be a great place to try use coconut sugar.  It is less sweet than cane sugar, but with the added fruit, I figured it would be the perfect sweetness!

My inspiration was from this blog.  The changes I made were reflective of what I had on hand. 

Gluten Free Linzer Cookies

Makes about 57 cookies...yep, that's a lot of cookies. (57 tops, 57 bottoms)

Recipe:

• 1 1/2 cups Butter softened 
• 1 cup Coconut  Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 3 1/3 cups Almond Flour
• 1 cup Sorghum Flour
• 1 cup Oat Flour
• 1/2 cup Potato starch
• 1/2 cup Tapioca Starch
• 1 1/2 tsp Baking Powder
• 1 tsp Xanthan Gum
• 1 1/4 tsp Cinnamon
• 1 small jar Strawberry fruit spread (no sugar, just fruit) *
• 1 small jar Raspberry fruit spread (no sugar, just fruit) *
• 1 small jar lemon curd *
• Powdered Sugar for dusting 

*You will not need all three flavors of fruit spreads.  I wanted variety, but you only need one to finish the cookies.  If you have more than one flavor there will be leftover fruit spreads. 

 Directions:

1. Cream together butter and sugar until nice and fluffy
2. Add eggs and vanilla. Cream until combined.
3. In a separate bowl, mix all flours, starches, baking powder, xanthan gum, and cinnamon. Mix with a whisk until completely combined.
4. Add flour mixture,1/4 at a time, to wet.  I was able to use my super powered hand-held mixer the whole time.  If you don't have the uber powerful mixer you will probably need to use a wooden spoon.  
   
5.  When the dough is mixed, divide into four parts.
   
6. Flatten each part and wrap in plastic wrap.  Refrigerate overnight.
   
7. This dough (like most GF cutout dough) is very tough to roll out.  I enlisted my husband's help.   Since she is not allowed on the counter, the cat enjoyed watching him from above.
   
8. Pre-heat oven to 350 degrees.  Roll out dough to 1/8", and place on parchment lined cookie sheets.  These cookies do not spread, but need a little bit of breathing room to cook.  Be sure to cut equal numbers of tops and bottoms!
   
9. Let the cookies cool completely before assembly. 
   
10. Liberally dust the tops with powdered sugar.
    
11. In a small sauce pan heat fruit spread till warm.  This will help thin it out a bit, and jell the cookies together as it cools.  I only heated 1/2 of the container, since I was using three flavors.  If there is leftover fruit spread, you can just put it back in the jar, and refrigerate. 
    
12. Put about 1/2 tsp of fruit spread in the center of the bottom cookie.  Slightly spread toward the edges, but stop before getting to the edge.  The fruit will spread when you put the top cookie on. 
    
13. Let the cookies set and jell up for a couple of hours before packaging up for gifts or for freezing.*  They taste great right away for snacking. 
    

* I freeze 3/4 of all my gluten free baked goods right away.  They stay fresh and yummy and defrost in a matter of minutes. I put cookies on a cookie sheet and freeze for one - two hours. Once frozen, transfer to a bag or tupperware. Freezing before packaging helps your baked goods to keep their shape.  For long term storage, remove as much air from container as possible.

These were my favorite cookies of the season.  They are going to make an appearance next year for sure!  They made a great addition to my cookie plate on Christmas Eve. As you can see, my husband did not want to wait for the picture before stealing a snack.  This is our tradition for Christmas eve: Cookies, cheese, fruit, and movies.

 My go-to chocolate chip cookie recipe can be found here.   I use coconut oil instead of canola, 3/4 cup of sugar, and regular chocolate chips. They always turn out great. 

Hope these inspire you to make cookies! Leave me a note if you do, and tell me how it went.