Gluten Free Shortbread Cookies with Jam (Linzer Tarts)
Gluten-Free Shortbread Cookies with Jam are the ultimate treat. This recipe of Linzer Tarts is a butter, soft and crumbly shortbread which pairs perfectly with the slightly tart jam.
Ingredients
Gluten Free Shortbread Cookies
- 1/2 cup salted butter, softened
- 1/3 cup granulated sugar
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 1 1/8 cup gluten-free flour
- 1 tsp cornstarch
- 1/3 cup raspberry jam
Instructions
- Cream together the butter and sugar using an electric hand mixer. Add in the egg yolk and vanilla extract
- Mix until combined
- Fold the flour into the batter until just combined, you may have to use your hands
- Chill the batter in the fridge for 30 minutes
- Preheat the oven to 350 degrees F, then roll the dough out and use circular cookie cutters
- For the top cookie layer, use the top of a vanilla extract bottle to cut out the center
- Place each cookie about 2 inches apart on a baking tray lined with parchment paper.
- Bake the cookies for 9-12 minutes or until the edges are golden
- Remove from the oven and let the cookies cool for 10 minutes on the baking sheet
- Transfer to a cooling rack to cool completely
- Once cooled, top each bottom cookie with about 1 tsp of raspberry jam in the center of the cookie
- Press the top cookies on top of the jam
- Dust with powdered sugar
- Enjoy!
Nutrition
Serving: 1linzer tart, Calories: 127kcal, Carbohydrates: 17g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 60mg, Potassium: 11mg, Fiber: 1g, Sugar: 5g, Vitamin A: 238IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 0.5mg