MODERN MARGARITA LINZER COOKIES

These gluten-free cookies are rich, buttery and filled with a surprising margarita grape jam to make them extra special! Of course the tequila is totally optional and any jam or compote will work great. These are the perfect cookie treat for any birthday or holiday, from Christmas to Valentine's Day!

Servings: 24 cookies

INGREDIENTS:

Cookies:

• 1 cup blanched almond flour

• 1 cup oat flour

• 1 cup buckwheat or tapioca flour (or additional cup of oat flour)

• 1/2 tsp ground cinnamon

• 1/4 tsp sea salt

• 1/2 cup grass-fed butter, room temperature (or coconut oil for a dairy free option)

• 1/2 cup coconut sugar

• 2 eggs

• 1 tbsp vanilla extract

• 1 tbsp almond extract

• Powdered sugar, for dusting

• Flaked Sea Salt, for garnish

Filling:

• 1/2 cup natural grape Jam (or your favorite jam/compote)

• 1/4 cup tequila, optional

• 1 lime, juiced

DIRECTIONS:

1. In a mixing bowl, add the cinnamon, sea salt, almond meal, oat flour, and buckwheat/tapioca/or oat flour. (Tapioca flour will yield a lighter cookie taste while the buckwheat will provide a hearty nutty flavor to the dough.) Mix well to combine with a whisk. Set aside.

2. In a separate mixing bowl, add the butter (or coconut oil) and coconut sugar. Using a hand mixer, cream the butter and sugar together until soft and fluffy. Turn off the beaters, and add in the eggs and extracts. Beat until the eggs are fully incorporated into the butter and sugar.

3. Next, add the dry ingredients into the butter mixture, beating on slow speed. Once the flour begins to combine with the butter mix, turn your electric mixer on medium and beat until the dough comes together.

4. Transfer the dough to a lightly floured surface (any flour you choose will work). Slightly knead the dough into a smooth ball. Divide the dough into two separate pieces and flatten into discs. Wrap each portion in plastic wrap. Place in the fridge for 1 hour.

5. When ready to bake, preheat the oven to 350 degrees F. Line 2 large baking trays with parchment paper.

6. Remove one disk of dough from the fridge. Roll the dough 1/8 of an inch thick. Using a large biscuit cutter or round fluted cookie cutter, cut out an equal number of cookies. If you like, on half the pre-cut cookies, use a smaller cookie cutter (in any shape) to cut out the middle of each cookie. (You can bake the cut outs as mini cookies.)

7. Place cookies an inch apart on the lined baking sheet and repeat step 6 for the second disc of dough.

8. Bake the cookies for 9-12 minutes, or until crisp and golden brown.

9. Remove from the oven and let cool completely on a wire rack.

10. Once cool, mix the jam ingredients into a small bowl. Spoon 1 teaspoon of the jam onto a solid cookie base. Top with the cookie with the cut-out center. Sprinkle the center jam exposed with a pinch of flaked sea salt and dust the cookies with powdered sugar before serving, if desired.