Coconut Sugar Shortbread

I only wish I could take full credit for this recipe. Alas, this is a very slight modification of a delicious, tender, crumbly, more-ish recipe that my friend Cathy gave me. I subbed in coconut sugar for regular sugar. It definitely deserves to be shared.

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I’ve chosen to make sweet little linzer cookies from the dough, but you could use any shaped cutter or even roll it a little thicker and bake as a slab.

Ingredients
9oz / 260g all purpose flour
1 1/2 oz / 40g rice flour
3 1/2 oz / 100g coconut sugar or regular sugar
7oz / 200g butter at room temperature
Raspberry jam

Pre heat the oven to 300 degrees Fahrenheit.
Put all of the ingredients into the bowl of a kitchen aid and mix together. You may need to finish by squeezing it together with your hands.
The dough is a little sticky so roll it out on a silicone mat with some plastic wrap on top or between two pieces of plastic wrap.
Roll to a thinness of 1/8″.
Chill in the fridge for 20 minutes.
Cut out desired shapes. I used a heart shape linzer cookie cutter and got 18 top and 18 bottoms from my initial roll. I formed the scraps into a ball and stuck back in the fridge for another day.
Bake in the oven for 10-15 minutes on the bottom rack.
Remove and cool on a wire rack.
When completely cold, invert the bottom cookie, spread 1tsp of jam on each cookie and pop the top on.
Repeat for each cookie and then dust with a sprinkling of icing sugar.

Share with your loves and enjoy. F

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