Gluten-Free Linzer Cookies

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INGREDIENTS

– butter – granulated sugar – eggs – vanilla extract – gluten-free all purpose flour Full Ingredients

Step-by-step instructions!

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In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy, about 1-2 minutes, scraping down sides as needed. Add in eggs and vanilla, and mix to combine. At this point, the batter may look a little clumpy.

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In a separate bowl, combine flour, ground almonds, baking powder, salt and cinnamon, and combine using a whisk, fork or pastry cutter.

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Add dry ingredients to wet ingredients and mix to combine. Batter will form fairly quickly, continue to mix about 1 minute in total until forms a cookie dough that you can take out and form into a ball.

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Take the dough out of the mixing bowl and form into a ball, then wrap in wax paper and chill minimum 1 hour, overnight or even longer. It is a very flexible dough and I’ve even rolled it 2 days later!

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Removed dough from refrigerator and let sit for 5 minutes. Roll the dough into a circle (any shape will do!) about 1/4 inch thick, the cut out both the circle base shape and the top cut out shape.

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