PANCAKE & WAFFLE MIXES
VIEW ALL PRODUCTS 
LOOK FOR THE GLUTEN
FREE SYMBOL
FREE SYMBOL
We’re committed to providing the foods and ingredients you need to live a nutritious, gluten free lifestyle.
Linzer Cookies
PRINT
Ingredients
- 1 ⅓ cup Arrowhead Mills All-Purpose Flour
- ¾ cup almond flour
- 12 tablespoons butter
- ½ cup sugar
- 1 large egg yolk only
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 large lemon for zest
- 1 jar raspberry jam or orange marmalade for filling
Instructions
- Beat butter, sugar and lemon zest until light and fluffy (about 3 minutes). Add egg yolk and vanilla and stir until just combined.
- In a separate bowl, combine all your dry ingredients.
- Add flour to your wet mixture and stir until just combined (do not over mix).
- Divide dough in half and shape each half into a disc. Wrap and place in the fridge until cold + firm (about 1 hour).
- Take one disc out at a time, give it 2 to 5 minutes to be soft enough to roll, and roll it out to ⅛” thick on parchment paper. Transfer to freezer for 5 minutes.
- Cut cookies, and transfer them to a parchment-lined cookie sheet. If the dough is too soft, place it in the freezer for another few minutes before transferring the cookies).
- In a 350°F oven, bake cut cookies for 12 to 15 minutes or until the edges just start to turn golden.
- Allow to rest on pan for 5 minutes before transferring to a cooling rack.
- Turn the cookies with the holes in them onto a cookie sheet and sift confectioners’ sugar over the top. Flip the remaining cookies flat side up and spoon ½ teaspoon of jam into the center, spreading it gently. Place sugar-dusted cookies on top.
TRIED THIS RECIPE? Share it with our community.@arrowheadmills #arrowheadmills
