¾ cup (1½ sticks) unsalted butter, at room temperature
½ cup (100 grams) sugar
zest of 1½ medium lemons
1 egg yolk
1½ teaspoons vanilla extract
a few drops of lemon extract
1¼ cups (160 grams) gluten-free flour blend (I used Bob's Red Mill 1-to-1)
¾ cups (74 grams) almond flour
½ teaspoon xanthan gum
¼ teaspoon salt
confectioner's sugar, for dusting
jam, for filling
Instructions
Beat the butter, sugar and lemon zest on medium speed for 3 minutes using a handheld or stand mixer. Add the egg yolk, vanilla extract and lemon extract and beat until incorporated.
Whisk the flours, xanthan gum, and salt together in a medium bowl. With the mixer on low speed, slowly add the dry ingredients to the mixing bowl, beating just until incorporated.
Divide the dough in half, then wrap it in plastic wrap and refridgerate until firm, about 1 hour.
Line a baking sheet with parchment paper and set aside. Roll the first half of the dough between two sheets of plastic wrap or parchment about a ¼ inch thick, then use a 2½ round or star-shaped cookie cutter and cut out cookies. Place them on the prepared baking sheet, then gather the scrap dough, roll, and repeat. Place them in the refrigerator for about 30 minutes to chill.
Preheat the oven to 350 degrees. While the first set of cookies chills, roll out the second and cut in a similar manner. With a small, round piping tip or a very small round cookie cutter, cut peek-a-boo holes in the center of the cookies. Gather the scrap dough and repeat, then chill the cookies.
Bake the cookies for 8-10 minutes, until the edges are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
When the cookies are cool, place the cookies with a hole in the center on a cookie sheet and dust with confectioner's sugar.
Place about ½ a teaspoon on the first set of cookies, spreading slightly. Top with the sugar-dusted cookies.
Recipe by oh honey bakes at https://ohhoneybakes.com/linzer-cookies-gluten-free/