Linzer Cookies (Gluten Free)
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Ingredients:
- cup butter (+ 2 tablespoons , at room temperature)
- 1 rice (½ cups + 2 tablespoons brown flour)
- teaspoon cinnamon (ground )
- cup granulated sugar
- 2 egg ( yolks)
- 1 cup oats (old fashioned rolled )
- 1 raspberry (jar (12 ounce) preserves)
- cup sugar (confectioners + additional for sprinkling)
- cup walnut ( pieces)
- 1 rice (½ cups + 2 tablespoons brown flour)
- teaspoon cinnamon (ground )
- cup granulated sugar
- 2 egg ( yolks)
- 1 cup oats (old fashioned rolled )
- 1 raspberry (jar (12 ounce) preserves)
- cup sugar (confectioners + additional for sprinkling)
- cup walnut ( pieces)
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 Per cookie: 185 calories; 2 grams protein; 9 grams fat; 36 mg chol.; 26 grams carbs.; 59 mg. Sodium; 1 gram fiber. If using the point system this is worth 4 points per serving Submitted by: Janice Recipes Links Email Newsletter Post a Recipe
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