Place the vegan buttery spread and the sugar in a mixing bowl and beat on medium speed until light and fluffy. Add the unsweetened applesauce and mix until combined.
Add the salt and the gluten free flour a half cup at a time and mix on low speed.
The dough will be quite thick. Divide in half and pat into two discs. Wrap in plastic wrap and refrigerate for two hours.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Unwrap one disc of dough and dust with gluten free flour. Dust the rolling pin and surface as well.
Roll the dough to a ¼ inch thickness. Use a Linzer cookie cutter to cut out cookies, and then to cut out the shapes for the top layer.
Bake at 350 degrees F for about 10 minutes. Let cool fully. Repeat above steps with remaining dough.
Dust the tops of the cutout layer with powdered sugar.
Spread jam on the bottom halves of the cookies. Place the cutout cookie on top. Enjoy!
Notes
You can make the cookie recipe ahead of time, and then just add the jam and powdered sugar when you wish.These cookies work well with Namaste Perfect Flour Blend, Now Foods Gluten Free Flour, King Arthur Flour, or my gluten free flour mix.Store leftover cookies in an airtight container in the refrigerator (due to the jam). They should stay fresh for 3-4 days.