Vegan Linzer Cookies
Sweet jam sandwiched between two almond shortbread cookies dusted with powdered sugar.
- Prep Time: 30 minutes
- Bake Time: 10 minutes
- Total Time: 40 minutes
- Yield: 26 Cookie Sandwiches 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
3/4 c vegan butter
1/2 c sugar
zest of 1 lemon
1 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
3/4 c almond flour
1 1/2 c all purpose flour
jam of choice for filling*
powdered sugar for topping
Instructions
- Make the Cookie Dough: In a large bowl cream together the butter and sugar using an electric hand mixer until light and fluffy. This should take about 1 minute. Add the lemon zest, vanilla extract, almond extract and salt to the bowl. Beat again until ingredients are evenly distributed. Add in the almond flour and all purpose flour. Beat until just combined. Do not over-mix. Dough will appear pebbly.
- Chill the Dough: Using your hands, form the cookie dough into a disk. Wrap the disk in plastic wrap and place in the refrigerator to chill for at least 1 hour. Cookie dough can keep like this for up to 48 hours.
- Roll and Cut: Remove cookie dough from the fridge and allow it to sit at room temperature for 15 minutes. Roll it out until it is 1/8 inch thick on a lightly floured surface. Using linzer cookie cutters, cut an equal number of cookies with holes and cookies without holes. Bring scraps back together and roll out again as necessary. As you work, place cut cookies on a large baking sheet or two. Continue until you have used up all of the dough.
- Freeze: Place the baking sheet(s) with the cut cookies in the freezer to chill for 10 minutes. This will help the cookies keep their shape in the oven. Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Remove the cut cookies from the freezer and transfer some to the prepared baking sheet leaving about an inch of space between them. Return extra cut cookies to freezer to chill between batches. Bake cookies on center rack of preheated oven for 10-12 minutes or until they are lightly golden around the edges. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat for following batches.
- Assemble: Once all of the cookies are baked and cooled you can begin assembly. Take the cookies without holes and spread about 1 1/2 tsp of jam over the undersides focusing on the center. Leave a small, clean edge to avoid seepage. Lay a cookie with a hole over the top of the jam gently to form a sandwich. Dust lightly with powdered sugar right before serving.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*Any kind of jam can be used for this recipe. My favorites include strawberry, raspberry, apricot and blackberry. It’s a good idea to scoop the jam into a bowl and whisk it vigorously to smooth it out before spreading.
Find it online: https://censoredbaker.com/vegan-linzer-cookies/
