Description
Delicious soft Christmas Linzer cookies with berry jam and powdered sugar.
Ingredients
Units
Scale
- 210g (1 1/3 cup + 1tbsp + 1/2 tsp) gluten-free flour blend (+ more for dusting, I like Bob’s Redmill)
- 70 g (1/2 cup) powdered sugar (or sub powdered erythritol)
- 140g softened butter (sub vegan butter)
- 1 large egg yolk
- 1/2 tsp lemon extract (or 1 tsp fresh lemon zest)
- 1/2 cup jam of choice (strawberry, raspberry, blueberry, apricot, etc.)
- Powdered sugar or powdered erythritol for dusting (optional)
Instructions
- Into a big bowl, add the gluten-free flour blend and powdered sugar and stir to combine.
- Add the butter, cut into small chunks, the egg yolk, and the lemon extract or lemon zest.
- Stir with a spoon combining everything together. When it starts coming together, empty the bowl onto a clean surface and knead it with your hands until dough forms. Add a tsp of water or flour if the dough is too dry or too sticky. It will take a few minutes to knead before it all comes together so be patient before you add more liquid.
- Wrap the dough in plastic wrap and place into the fridge to chill overnight or for at least a few hours. It keeps in the fridge for 1-2 days.
- When ready to bake, preheat your oven to 325°F (160°C). Take the dough out of the fridge to soften a little before rolling out.
- Dust a clean flat surface with some of the gluten-free flour. Take half of the dough, place it on the floured surface and flip so both sides are covered.
- Roll the dough out to about 3mm thick carefully flipping once or twice while rolling out
- Cut out your desired shapes, making sure to have equal amounts of top and bottom shapes. The top piece should have a small hole so that you can see the jam. Take the scraps, roll them out again, dusting with more flour if needed. If you have an uneven number of shapes, make those the top pieces. Those ones like to break more.
- Bake the cookies for 10-15 minutes or until lightly golden. Keep an eye on them so they don’t burn.
- Let cool slightly on the baking sheet and then transfer them onto a flat plate or surface to cool completely. (Don’t use a plate because they might bend when they’re still warm.)
- When completely cool, spread about ½ tsp of the jam on each bottom piece of the Linzer cookies. Place the top piece on the jam and press gently to secure in place but be careful not to break the cookies. Be very gentle.
- Dust with icing sugar or powdered erythritol if desired.
- Store in an airtight container in the fridge. (See notes)
Notes
These last quite a while in the fridge. Keep them in an airtight container for up to a month with a store-bought jam. If you're using nut butter, homemade chia jam, or jam that doesn't last that long after opening, it will shorten the shelf life. When in doubt, spread the jam only on a few of them and then the others later.
If you overcook the cookies slightly, carefully pull the baking paper with the cookies off the baking sheet immediately to prevent them from cooking any further. Or carefully transfer to a flat surface with a spatula.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
Nutrition
- Serving Size: 1 cookie
- Calories: 103
- Sugar: 3.4 g
- Sodium: 1.2 mg
- Fat: 5.9 g
- Saturated Fat: 3.6 g
- Trans Fat:
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 0.8 g
