This recipe was originally published in 2012.
For colorful new flavor, vary the jam or jelly in these gluten free Linzer tarts. Store cookies in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 5 days. They freeze well.
For Cut-Out Cookies, omit jam and follow instructions, using holiday-shaped cookie cutters. Decorate cooled cookies with icing of choice and sprinkles.
TIP: Cookie cutters for traditional Linzer Cookies are available at coppergifts.com.
- 1 recipe Holiday Cookie Master Dough
- 2/3 cup seedless raspberry jam
1Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
2Between 2 sheets of plastic wrap or parchment paper, roll out dough to ¼-inch thickness. Cut out 2-inch stars or circles with cookie cutters. Gently gather extra dough and reroll it. (Refrigerate dough briefly if it becomes too soft to handle.)
3With a small star or circle cookie cutter or with the point of a paring knife, cut centers out of half the cookies. Combine centers (dough scraps) and re-roll for more cookies. Chill cookies for 15 minutes.
4When cookies are chilled, carefully transfer them to prepared cookie sheets with a spatula, setting them 1 inch apart. Place in preheated oven and bake 12 minutes or just until edges are slightly brown. Cool completely.
5Heat jam in microwave for 45 seconds or until softened.
6To assemble Linzers, set whole cookies on a sheet of parchment. Brush with warm jam and top each one with a center-cut cookie. Spoon remaining jam into the center of each cookie sandwich. Let cool until set.