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Spread the Love: Gluten-Free Valentine's Day Cookies

It’s that time of year –– hearts, cupids, and shades of red are all over the place. As cheesy and commercial as Valentine’s Day can seem, I am a fan of the concept of dedicating a day to express love to one another. I feel it’s important to take the time to appreciate your loved ones (partner, friend, or family), so I celebrate this day as “Spread the Love Day.” What better way to spread the love than by giving out fresh homemade baked goods?

This year I am making these adorable linzer cookies with raspberry filling, shaped -- of course -- into hearts. This is a surefire way to make anyone’s day and to give thanks to those around you who have residence in your heart.

Linzer Sandwich Cookies

Yield: approx. 2 dozen cookies


2 cups Cup4Cup 

2/3 cup almond flour

¼ teaspoon ground cinnamon

1 cup butter, softened

2/3 cup granulated sugar

1 egg

½ teaspoon vanilla extract

½ cup seedless raspberry jam (if making these cookies gluten-free, be sure to check the ingredients on the jam you choose)

Powdered sugar


1. In a small bowl, combine Cup4Cup flour, almond flour, and cinnamon. Whisk to incorporate well; set aside.

2. Using a stand mixer fitted with a paddle attachment, cream together softened butter with granulated sugar until light and fluffy. Add in the egg and vanilla, mix on low until fully incorporated. Add in flour mixture and mix until just combined. Dough will be very soft.

3. Divide dough into 2 pieces and press the dough into small disks about 1 inch thick. Wrap each disk tightly in plastic wrap. Refrigerate for 2 hours, or until very firm.

4. Preheat oven to 350°F.

5. On a floured work surface, roll out one disk of dough to 1/8 inch thick. Keep all remaining dough refrigerated until ready to use. Choose your preferred cookie cutter and insert cookie cutter (this cookie cutter is for the top cookie only). Cut half of the dough out using your chosen cutter with the insert cutter (these are your top cookies). Next, cut out an equal number of cookies using only the cutter without the insert cutter (these are the bottom cookies). Transfer top and bottom cut out cookies to parchment-lined baking sheets.

NOTE: Dough scraps may be formed into a disk, wrapped, and chilled for at least 30 minutes and then rerolled and cut.

6. Bake cookies for 10 to 12 minutes, until light-golden brown. Cool on baking sheets for 3 to 4 minutes and then transfer to a wire rack to cool completely.

7. To assemble, invert fully cooled bottom cookies and spread each with about a teaspoon of jam. Dust each of the top cookies with powdered sugar. Very gently, place top cookies on top of the bottom cookies to form a sandwich. Store in an airtight container for up to 3 days.

Note: Contributor recipes are not tested by the Martha Stewart Test Kitchen. 

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