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Sophisticated and divine, these cookies are a real treat, whether it’s Valentine’s Day or you just
feel like saying “I love you.” And, they’re made without the traditional allergenic addition of
hazelnuts or almonds; what could be better?
21/2 cups plus 2 tablespoons Basic Gluten- 1/4 cup plus 2 tablespoons firmly packed
Free Flour Mix (page 19) brown sugar
1/2 teaspoon plus 1/8 teaspoon xanthan gum 11/2 teaspoons pure vanilla extract
3/4 teaspoon baking soda 1/2 teaspoon lemon zest
1/4 teaspoon salt 11/2 teaspoons Ener-G egg replacer mixed
1/2 teaspoon ground cinnamon with 2 tablespoons rice milk
3/4 cup dairy-free, soy-free vegetable 3 tablespoons rice milk
shortening 1/2 cup raspberry jam
3/4 cup granulated sugar Confectioners’ sugar, for dusting
1. Whisk together the flour mix, xanthan gum, baking soda, salt, and cinnamon.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening,
granulated sugar, and brown sugar on medium speed, beating until fluffy, about
2 minutes. Add the vanilla, lemon zest, and egg replacer. Mix for about 20 seconds.
3. Add the flour mixture to the bowl in three batches, mixing on low, alternating with the
rice milk, and scraping down the sides of the bowl as necessary, until the dough comes
together.
4. Divide the dough into two balls. Form into disks, wrap in waxed paper or plastic wrap,
and refrigerate for 2 hours.
5. Line two baking sheets with parchment paper.
6. Sprinkle flour mix on your work surface and your rolling pin. Remove one disk of dough
from the fridge. Sprinkle a little of the flour mix onto both sides of the dough. Use the
palm of your hand to flatten the disk, then roll out the dough to 1/8 inch thick. (It will be
a little stiff at first but will soften up fast. Pinch the edges together with your fingers the
first go-around, if necessary.)
7. Cut into 12 heart shapes using a 3-inch heart-shaped cookie cutter. Cut out the center from
half the shapes with a 2-inch heart-shaped cookie cutter. Using a metal spatula, carefully
transfer the shapes to the baking sheet, about 1 inch apart. Repeat with the remaining
dough and scraps until you have 12 whole hearts, 12 hearts with the centers cut out, and
about 12 bite-size hearts. Put the baking sheets in the fridge to chill the cookies again.
continued
Cookies 73
Linzer Hearts, continued
9. Bake in the center of the oven for 15 minutes, or until just slightly golden, rotating the
pan halfway through. Let cool for 10 minutes on the baking sheet before transferring to
a cooling rack to cool completely.
10. Once the cookies have cooled, spread the large whole hearts with the raspberry jam. Sift
the confectioners’ sugar over the hearts with the centers cut out and the small bite-size
hearts. Top the large whole hearts with an open heart.
1/3 cup canola oil = 1/2 cup butter Replacing Wheat Flour and 4 cups superfine brown rice flour
11/3 cups potato starch (not potato flour)
Dairy-Free, Soy-Free Vegetable Shortening Other Gluten Flours 2/3 cup tapioca flour (also called tapioca starch)
1/3 cup canola oil = 1/2 cup butter Replacing Wheat Flour and 4 cups superfine brown rice flour
11/3 cups potato starch (not potato flour)
Dairy-Free, Soy-Free Vegetable Shortening Other Gluten Flours 2/3 cup tapioca flour (also called tapioca starch)
The Allergen-Free
Baker’s Handbook
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