Day three of my favorite allergy friendly Christmas cookies (after Christmas)! These Raspberry Linzer Cookies that are gluten free, dairy free, soy free, nut free and egg free! If you haven’t been reading my posts you might be confused – Yes it is January, see this post for details and do yourself a favor and pin these for next year…or do what I’m doing and make these sweet cookies for your sweetie on Valentine’s day (it’s only about 2 weeks away)! Funny but true, my husband didn’t actually try these cookies until I pulled a few left over from Christmas out of the freezer when he was craving something sweet. These freeze amazingly well!
Just like all of the cookies I’ve been posting this week, this starts with the same basic cookie dough recipe – super easy! The recipe for these cookies and for the basic dough came from the December/January 2013 issue of Living Without Magazine.
Allergy Friendly Raspberry Linzer Cookies; GF, DF, SF, NF, EF
1 batch basic sugar cookie dough
3/4 cup raspberry jam
I would recommend this special Wilton Star Linzer Cookie Cutter, or a biscuit cutter like the one below (I’ve made them using both as you can see in the pictures). I also just bought this Wilton Heart Linzer Cutter for Valentines Day (Check out all of these cookie cutters at the bottom of the page).
Preheat oven to 350 degrees. Chill the dough for 15 minutes if it’s too sticky. Dust your table and rolling pin with rice flour. Roll half of the dough to 1/8″ thick. Stamp out your base cookies and place on a cookie sheet(you should get about 30 if you’re using 2″ cutters like these). Roll the other half of the dough to 1/8″ thickness and stamp out the top cookies (the ones with the hole). Bake cookies for about 12 minutes at 350 degrees. Let cool. Microwave raspberry jam for 45 seconds or so (until it’s melted). Spoon onto each base and top with holed cookie. Enjoy