Use rice flour, potato starch and Stevia for a gluten-free and reduced sugar linzer cookie.
Combine the wet ingredients,
Combine the wet and dry ingredients.
Wrap the dough in plastic wrap and chill for one hour before rolling.
Cut out the bases and tops, then cut a smaller hole in the cookie tops. Reroll and cut the scraps.
Bake for 10 to 12 minutes until just beginning to darken.
add a spoon of jam to the base of each cookie.
Add the top half of the cookie with a hole for the jam.
Dust the top with powdered sugar if desired.