Gluten + Nut Free Linzer Cookies

Ingredients

• Earth Balance Vegan Buttery Sticks (you need 1 cup which translates to two half sticks if you buy Earth Balance and leave these out on the counter so they are super soft)

• Organic Cane Sugar (you need 2/3 cup)

• Bob’s Red Mill Gluten Free All-Purpose Flour (you need 3 cups)

• Zest of 1 lemon (the more the better)

• 2 egg yolks

• Vanilla Extract (you need 1 tsp)

• Sea salt (you need a pinch)

• I suggest making your own raspberry jam for the filling:

  • Add one small container of raspberries to a pot over medium heat, add 1/4 cup sugar, dash of lemon, cinnamon, nutmeg

  • Stir until boiling

  • Cover & let simmer on low for 6-9 minutes

  • Take it off the heat once the raspberries have melted down and the jam has lightly thickened

  • Set aside

MAKE THE DOUGH

• Mix room temperature butter + sugar until fluffy

• Mix in lemon zest

• Mix in two egg yolks

• Mix in vanilla

• Mix in salt

• Slowly mix in 1/2 cup of flour at a time until you’ve added all 3 cups

• Dump dough out on plastic wrap and form it into a ball; wrap the plastic around it and put into the fridge for 1 - 2 hours

• wait…

• Take dough out of fridge and unwrap plastic

• Roll the dough (it is going to be VERY crumbly so just press down with the rolling pin firmly and roll patches of firm dough at a time)

• Use a cookie cutter to make about 25 - 36 cookies (depending on the size of your cookie cutter)

• Place cookies on baking sheet and place in fridge for 15 minutes

• While cookies are in fridge, heat oven to 350°F

• wait…

• Bake for 12 - 18 minutes (they probably will not be golden because of the color of the gf dough so take them out when they seem fragrant and lightly crispy)

• Set aside to cool

• wait…

• Once cool, add jam to half the cookies and place the other halves on top like a sandwich

• Shake with powdered sugar