Sugar-Free Linzer Star Cookies
Linzer Star Cookies
Hands On Time: 20 minutes
Total Time: 30 minutes, plus chilling time
Calories – 98.4 kcal
Net Carbs – 4.3g
Protein – 4g
Fat – 7.5g
Light and buttery, with that characteristic crunch of classic shortbread, these sugar free cookies are a festive game-changer.
Cut them into whatever shapes you have available, but we love these pretty stars.
8 ounces softened butter
½ cup Sukrin Icing, plus extra for dusting
1 teaspoon of vanilla extract
1 cup unflavored whey protein
½ cup rice flour
2 tablespoons tapioca starch
6 tablespoons sugar free jam
Place the butter, Sukrin Icing and vanilla in the bowl of your stand mixer and cream for eight minutes, scraping down the sides occasionally.
Reduce the speed to low and add the flours and tapioca starch in slowly.
Beat until combined.
Take two sheets of baking paper, the size of a large baking tray and sandwich the dough in-between them, then use a rolling pin to roll the dough to about ¼ inch thick.
Place the baking paper and dough on a tray and chill in the fridge for 30 minutes.
Pre-heat your oven to 300° F, fan-forced
Remove your dough from the fridge and cut into stars. Use a smaller star cutter to cut the center out of half of the cookies.
You can re-roll and cut this dough as much as you like but will need to chill it again.
Bake the cookies for 8 minutes, you don’t want them to get too browned or they will scorch.
Let them cool on the tray before placing on a rack. The cookies will crisp up as they cool.
Dust Sukrin Icing on the cookies that have the center cut out.
Spread some sugar-free jam on the bottom halves of each cookie (the cookies that do not have the center cut out), leaving a thin border around each of the cookies.
Carefully place the tops of the cookies with the star cut out on the bottoms with jam.
You can fill the open centers with more jam if desired.
Note: These cookies are sugar free and gluten free, but not grain free.
If grain free is something you would like, you can swap out the rice flour for almond flour. The texture will be different.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for a PDF version of this recipe.