Nut-free Linzer Cookies Yield: about 24 Author: Sarah Truesdell
Traditional linzer cookies are made with ground almonds or hazelnuts. This nut free version uses a butter cookie dough to make for a delicious cookie that has the elegant look of a linzer cookie, if not the nutty flavor.
Instructions Preheat oven to 350F. Line one or two large baking sheets with parchment paper or silicon liners. Cube butter and combine with sugar in a large mixing bowl, or bowl of a stand mixer. Using an electric hand mixer or stand mixer fitted with the paddle attachment, beat sugar and butter together until smooth. Mixture will be dense, not fluffy. Add the eggs, one at a time, scraping the bottom and sides of the bowl to make sure ingredients are mixing evenly. Beat in vanilla and salt. Sift together 3 1/2 cups of flour and cornstarch. Add too butter mixture slowly. Dough will ball up and start pulling away from the sides of the bowls. Lightly dust a large piece of parchment paper with flour. Place dough on top and lightly dust with flour. Place a second large piece of parchment paper on dough and roll out to about 1/4 inch thickness. Cut out main, large shape. Carefull transfer to baking sheet, leaving at least 1 inch between cookies. WHile cookies are on try, use your smaller, 1-inch cutter to cut the centers out of half of the cookies on the tray. Remove centers and add to scraps. Gather scraps, reroll as above. Bake for 10-14 minutes, or until the edges are just barely beginning to turn golden. While cookies bake, heat jam for 10 to 15 second in a microwave. If desired, you can strain out the seeds. Let cool. Cool completely cookies completely. Then spread the jam on the bottom cookies, top with a second, open-shaped cookie, and dust with powdered sugar.
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