Linzer Cookies (Gluten Free)

Ingredients

• 1 cup old fashioned rolled oats
• ½ cup walnut pieces
• 1 ½ cups + 2 tablespoons brown rice flour
• ½ teaspoon ground cinnamon
• ¾ cup + 2 tablespoons butter, at room temperature
• ½ cup granulated sugar
• ½ cup confectioners sugar + additional for sprinkling
• 2 egg yolks
• 1 jar (12 ounce) raspberry preserves

Method

In blender or food processor process oats with walnuts, in batches if necessary, until finely ground; combine with flour and cinnamon. With mixer at medium speed beat butter granulated sugar and ½ cup confectioners’ sugar until light and fluffy, 1 minute. Beat in egg yolks until combined. Reduce speed to low; beat in flour mixture until just combined. Divide dough in half. Between sheets of wax paper roll our each dough piece to 1/8-inch thickness. Place dough on backing sheet; freeze 20 minutes. Preheat oven to 350F With 2 ¼ inch round cutter cut out 48 cookies, rerolling scraps as necessary. With ½ inch star shaped cutter cut centers from ½ of cookies. Bake cookies 7 – 9 minutes or until edges are golden. Cool on pans on racks 1 minute. Remove from pans; cool completely on racks. Spread each bottom cookie with 1-tablespoon preserves. Sprinkle cutout cookies with confectioners’ sugar; place over jam topped cookies.

Yield: 24 cookies

Submitted by: Janice