Raspberry Linzer Cookies

Raspberry Linzer Cookies

INGREDIENTS

For the jam:

• 1-10 ounce bag Stahlbush Island Farms Frozen Red Raspberries 
• 1 cup granulated sugar 
• 2 teaspoons lemon juice 

For the cookies:

• 3/4 cup unsalted butter, softened 
• 1/2 cup granulated sugar 
• 1 large egg, room temperature 
• 1 1/2 teaspoons vanilla extract 
• 3/4 cup gluten-free hazelnut flour 
• 1 1/2 cups gluten-free cake flour 
• 1/4 teaspoon Vietnamese cinnamon 
• 1/4 teaspoon salt 
• confectioner sugar for dusting 

INSTRUCTIONS

• Let raspberries thaw to room temperature. In a large bowl, add sugar and stir until well incorporated.
• Seal bowl tightly with plastic wrap. Let berries macerate to extract juices for a minimum of 2 hours. 
• Pour berries into a bottom-heavy, non-reactive pot (stainless steal) set to medium heat. A constant stir is necessary as berries are brought to a boil for approximately 15-20 minutes (or berries have reached 215 degrees Fahrenheit). Check for proper consistency by swiping a dollop of jam onto a chilled plate (freeze plate for 15 minutes). Tilt plate vertically and check to see if jam wrinkles in place or runs. If jam has not thickened enough, continue over medium heat and retest after five minutes.
• Once jam has reached its proper consistency, transfer into a temperature-safe jar or airtight container. Allow jam to reach room temperature before refrigerating. Allow jam to continue to thicken during refrigeration for 24 hours. Jam will remain fresh for 3 weeks chilled or up to 1 year frozen. 
• Cream butter and sugar using a hand mixer or stand mixer fitted with paddle attachment, until light and fluffy for approximately 3-5 minutes. At the halfway point, scrape down bowl with silicone spatula and continue. 
• Add in egg and vanilla. Beat for 1 minute. 
• Pour in hazelnut flour. Stir until just incorporated. 
• In a separate bowl, whisk together cake flour, cinnamon and salt. Transfer dry ingredient mixture in 1/4 or 1/2 cup increments into wet ingredients until all ingredients have been combined. 
• Divide resulting dough into halves. Shape into flat disks and seal tightly with plastic wrap. Chill for a minimum of 3 hours or overnight. 
• Preheat oven to 325 degrees Fahrenheit and line 19.5 x 13.63 inch cookie sheets. Bring out first disk onto a heavily floured surface such as a pastry mat. Roll out dough to 1/8” inch thickness. Using a fluted cutter, cut cookie rounds. Be sure to use an additional smaller fluted cutter for centers of half the cookie rounds for top layer. 
• Transfer cookie rounds onto lined cookie sheets, evenly spaced, 2 inches apart. 
• Bake on center rack of oven for 9-13 minutes or until slightly golden brown. Let cookies set on cookie sheets for 3-5 minutes prior to transferring to a wire cooling rack. Let cookies reach room temperature before assembling.
• Separate top rounds and dust confectioner sugar. 
• Once cookies are ready for assembly, apply 1 teaspoon of raspberry jam to center of bottom cookie round. Gently press top round over raspberry jam until it can be seen from the sides.