Chocolate Cherry Linzer Style Cookies

These chocolate cherry linzer style cookies are made with a buttery gluten free shortbread dough and finished with a layered, bakery style assembly. The tops are dusted with powdered sugar, while the centers are filled with finely chopped Luxardo cherries and a touch of their syrup. Melted dark chocolate acts as the binder between the layers, creating a rich, balanced cookie that feels special and intentional without being overly sweet.

Chocolate Cherry Linzer Style Cookies

Ingredients

Gluten Free Rolled Shortbread Dough
White rice flour 420 g
Sweet rice flour 180 g
Cornstarch 60 g
Xanthan gum 5 g
Sugar 170 g
Butter 450 g, room temperature
Salt 2 tsp
Vanilla bean paste 65 g

Powdered sugar, for dusting
72 percent chocolate, melted
Cherry jam

Cherry Jam
Luxardo cherries, finely chopped
A small amount of Luxardo syrup

Instructions

Cream the butter and sugar until smooth. Mix in the vanilla bean paste.

In a separate bowl, whisk together the flours, cornstarch, xanthan gum, and salt. Add to the butter mixture and mix until a uniform dough forms.

Roll the dough between parchment. Cut solid shapes for the bottoms and matching cut out shapes for the tops. Transfer to a lined baking sheet and chill briefly.

Bake at 350F until set and lightly golden. Cool completely.

Dust the top cookies with powdered sugar. Pipe melted chocolate onto the bottom cookies as a binder, spoon cherry jam into the center, then sandwich with the tops. Allow the chocolate to set before serving.