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Linzer (Stained Glass) Cookies {GFCF} {Day 8} 12 Days of Holiday Cookies

Posted on December 12, 2011 by Glutenfreeda

I‘ll be honest, I’m pretty excited to share this recipe with you.

I love Linzer cookies, or Stained Glass Cookies — heck, call them lima beans and they’d still be my favorite! Essentially, you’re making a super cute (and tasty) cookie + jam sandwich. Cookie + jam + cookie with a cute shape cut out of the center, that way you can see the jam between the layers and be extra festive at the same time. Genius, I tell you. In any case, I love ‘em — they’re like thumbprint cookies, but they always have the perfect ratio of cookie : filling because you’re using thin, flat cookie shapes instead of filling an impression in the dough!

Also, a few comments about this recipe… for the cutest cookies on the block, try and find cookie cutters (or cookie cutter sets) that feature the same shape in two different sizes. I always think it’s fun to have a scallop-edged biscuit cutter for the outside and then use little hearts or stars or bells for the “window” part!

For the filling, it’s pretty important to use ‘seedless jam’ (technically jelly in most cases…), otherwise you’re setting yourself up to feel silly and putting your guests in the uncomfortable position of wondering if/thinking about/worrying about/stressing over seeds stuck in their teeth — not the best. If you’re baking these and keeping them all to yourself (don’t worry, I don’t blame you for a moment), then who cares — just know that it’s a convenience issue more than anything.

As far as filling flavors — well, the possibilities are practically endless! We weren’t such big fans of grape jelly (flavor wasn’t the best), or the texture of orange marmalade, but you’re encouraged to experiment! I’ve been meaning to try lemon curd + dusted with powdered sugar and apple butter — two of my favorite breakfast spreads and you would think I’d have gotten around to trying it out by now, right? Well, that’s because sometimes I’m naughty and will maybe think about possibly trying to attempt to spread the cookies with Nutella or chocolate ganache instead of fruit — whoops — but so delicious!

Happy baking!

Gluten Free Linzer (or Stained Glass) Cookies // Gluten Free & Milk / Casein/Lactose / Dairy Free (GFCF)
Yields 4 dozen cookies

2-1/2 sticks (10 oz) unsalted butter (or milk/dairy free butter/margarine), at room temperature
1 cup sugar
Pinch of kosher salt
4 large egg yolks, at room temperature
1 tsp finely grated lemon zest
1 tsp gluten free vanilla extract
3 cups gluten free all-purpose flour (see notes)
(Gluten free) seedless fruit jam/jelly: apricot, raspberry, strawberry, currant – you name it!

With an electric mixer, beat butter with sugar and salt until creamy. Beat in egg yolks, lemon zest and vanilla. On low speed, beat in gf flour, 1 cup at a time, until just combined.

Divide dough into 4 equal pieces and flatten each into smooth disks. Wrap separately in wax paper and refrigerate until firm, at least 30-45 minutes.

Preheat oven to 350°F. Roll out dough, one disk at a time, between two pieces of parchment paper until it is evenly 1/8″ thick.

Using cookie cutters, cut dough into star, moon, heart, ornament, leaf, dinosaur (etc) shapes, then use mini-cutters to stamp out the center “window” pattern in half of the cookies. Remember: you want half of the cookies to have a “window” and be the top layer, but the other half need to be whole so the jam doesn’t leak out!

With a metal spatula, transfer cookies to a large cookie sheet lined with parchment paper. Bake for 10-15 minutes, until a pale golden-brown.

Let cookies cool on parchment for 10 minutes, then transfer to a rack to cool completely. Working in batches, repeat with remaining disks of dough. Spread a rounded teaspoon of jam on each of the solid cookies, then place a corresponding “window” cookie on top. Decorate with Royal Icing or powdered sugar. Take a look at the photo below a) for the powdered sugar look and b) because they’re adorable!


Notes: For this recipe, we have used both the Gluten Free Pantry’s French Bread Mix (of all things!) and Jules Gluten Free flour blend with great success!

Photos by land_camera and bjohnson00

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