A Gluten-Free Linzer Cookie

Soooooooo, this Improv Challenge is all about hearts & “flours”… which gives me the perfect opportunity to try out some more GF options in nut or grain meals & flours.My boys had been asking for “those heart cookies with raspberry jam that you haven’t made in a long time” but I wanted to make a shortbread to use with my clay mold.Turns out, fortunately because my cookies did not (turn out, that is…)  the dough worked for both. Perhaps shortbread molds work better with traditional butter & wheat flour dough, huh?Since it baked up slightly puffy, I had great hopes for a nice base for my Linzer cookie.The dough is a little sticky once it warms up from refrigeration, so I found it best to roll between sheets of plastic wrap. (With the first batch I placed the cut-outs in the freezer for 20 minutes prior to baking. Then it took forever for them to bake! The second batch I baked directly after cutting them out & they turned out just fine.)This, according to my youngest, is the most important ingredient of all!After the cookies have cooled, we topped the bases with the spread.Of course, a bite sneaky taste quality control test was next. I loved that I could taste the cream cheese in the cookie, & that the sweetness was just right after being topped with the spread.I contemplated drizzling the hearts with melted chocolate, but there seemed to be plenty of that going around…Here’s my recipe for the dough: