Simple Gluten Free Kitchen

Linzer Cookies

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I love giving and getting homemade food for gifts. And this love made me participate in an online cookie swap arranged by Foodies+. It was my first experience and definitely not going to be my last. In case you don’t know, Foodies+ is an exclusive google community with strict rules, where you not share recipes, interact and hangout (if time permits). Recently it celebrated its first anniversary and developed an app  where you can see all the recipes in magazine format. The app can be downloaded for I Pad and smart phones by clicking the link provided in this post.

 

 

The whole idea of organizing this cookie swap was to spread joy and cheer through sharing of cookies or any homemade edible gifts. I wish we could start the tradition of exchanging sweets and savories on Diwali, too. It will be lot of fun!

The partners for this cookie swap were randomly paired based on country or the location wished by participants. There were only two entries from Canada so I was paired with Sally Weatherly of Vancouver. Since we merely lived 40-50 min drive from each other I dared to ask Sally if she was interested in meeting in person. She thought it was an excellent suggestion and then we started materializing our plan by exchanging emails, choosing the day, time and location for the cookie exchange.

It was a thrilling experience meeting someone face to face from a different background who I solely met through foodies community. We had a good time, chatting, laughing and knowing each other at Oakridge Starbucks. You might want to check my cookie exchange google post here and hers over here. I received rich, chocolatey cookies which had a soft brownie like texture. It was so sweet of her to bake them gluten free.

 

 

When I was deciding on what to bake for the cookie swap I immediately thought of Linzer cookies. Because, besides being scrumptious to eat, these jam filled cookies are pretty to look at.  Raspberry or black currant is the traditional filling, its  tartness beautifully complements the sweetness of powdered sugar covered cookies. They are fragile to travel long distance by post but since we were meeting in person, I thought it was the perfect opportunity to taste test a gluten free cookie recipe from a gluten eating, non food blogger.

While it is a bit laborious to make linzer cookies, the recipe is pretty straightforward, and not complicated to make. The dough needs to be rolled thin and cut into bottom and top cookies, with an inside shape cut out at the same time from top cookies. Then they are baked, cooled, and are filled with jam. The best part is when you sprinkle the top cookies with icing sugar. So pretty and gives a nice wintery feeling!

 

 

 

 

Print
Linzer Cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: 20 linzer cookies

It is an easy recipe that makes pretty and delicious, jam filled treats.

Ingredients

    Linzer cookie
  • 1/4 cup butter
  • 1 cup almond meal
  • 1 cup Gluten free all purpose flour
  • 1/2 tsp baking powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp pure vanilla extract
    • Topping
  • Raspberry or black currant jam
  • icing sugar for dusting

Instructions

    Linzer Cookies
  1. Mix almond meal, Gf all purpose flour, baking powder and salt in a bowl.
  2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.
  3. Add egg, beat until mixed.
  4. Turn the mixer on low and add flour, beat until it comes together as a soft dough.
  5. Divide the dough into 3 balls. Cover with plastic wrap and refrigerate until firm for 30 minutes.
  6. Preheat oven to 325°F and set aside two trays lined with parchment paper or silpat.
  7. Remove one ball and roll out between two parchment papers until it is 1/4" thickness.
  8. Using a 2" round or square fluted cookie cutter, cut out cookies. With a spatula, transfer cookies to the prepared sheets, spacing them 1" apart.
  9. Using a smaller cutter, cut centers out of half of the cookies. Repeat rolling and cutting with second and third balls of dough. Gather scraps, re roll and cut.
  10. Bake cookies until edges are golden, 10-12 minutes, rotating halfway through.
  11. Remove tray from oven, cool cookies slightly on the baking sheets, then using a spatula transfer to wire racks to cool completely.
    12. Assemble Cookies
  12. Place the cut out cookies on a baking sheet and lightly dust the tops with powdered sugar.
  13. Spread a thin layer of jam on the flat side (bottom) of each cookie and top with the sugar dusted cut out cookie tops and gently press to seal them together.
  14. Using a small squeeze bottle or piping bag, fill the cut -out with a little more jam.
  15. Store the cookies in an airtight container at room temperature for 5-7 days.
https://www.simpleglutenfreekitchen.com/2013/12/linzer-cookies.html

 

Linked at Simply Indulgent Tuesday.

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Reader Interactions

Comments

  1. Your cookie swap story is so impressive. I was delighted to see you and your online friend Sally sharing your time and cookies. It is very inspiring! The real spirit of any festival! Nice cheerful blue outfit too!
    I like this cookie recipe and want to make them at the earliest possible.

    Reply

  2. These look so perfect and dainty. I’ve never tried linzer cookies but they sound gorgeous, particularly with jam filling.

    P.S. I want to meet the smart young woman I see in royal blue top 🙂

    Reply

  7. Your linzer cookies came out beautifully! And I had such a nice time reading about your lovely cookie exchange and meeting with your blogger friend (great picture of the two of year). I’ve wanted to make true linzer cookies for so long – I’ll get to it eventually. Looking at yours makes me want a dozen or two!

    Reply

  9. How pretty are these?! Absolutely stunning and what a lovely and thoughtful gift! It’s always so much fun to meet up with the face behind the words. Sometimes I wish we all lived close by, we could have so much fun 🙂

    Reply

  10. wow, your cookies are perfect and look so delicious! I wish I was in your cookie swap! We have been doing a cookie swap since 2004 and everyone enjoys it.

    I enjoyed cruising around your site, a lot of good recipes and pictures. check out my site sometime, here is a link to my Chocolate Chip Cake recipe, it is to die for, Ultimate Chocolate Chip Cake

    Greetings from South Carolina 🙂
    Michael

    Reply

  11. Its a beautiful concept and certainly opens up to new friends and friendships. The cookies are simply fabulous but I am far away from it. I am looking forward to foodies and the swap in bring out tried and tested recipes.

    Reply

  13. Bal , love the meet up idea , wish I lived closer 😀 Gonna check Sally’s blog after this . I think those cookies are your best yet – they look beautifully-made and I’m sure tastes really yummy , too !

    Reply

  16. Love receiving homemade gifts like your cookies! As I don’t bake often, I’m usually afraid of failure especially I try to give away… I need to practice baking more so that I can comfortably share my baked goods with others. Your Linzer Cookies are so beautiful. Flawless! Someone’s lucky to get your cookies! 😉

    Reply

  20. They look wonderful. Can you make them with an artisan gluten free flour mix instead of the rice flour (and with the almond meal)?

    Thanks,
    Patti

    Reply

    • Hi Patti
      Sure you can try. As I have said in my recent ginger cake recipe that when you sub a recipe with a different gluten free flour you may have to adjust other ingredients.

      Reply

  21. These are excellent gluten free cookies. They hold together well and the flavor is spot on. I’ll be making these a lot. Thank you for sharing your recipe.

    Reply

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