Desserts/ Vegan

Linzer Cookies


It’s Friday, so lets keep this short -here is the final cookie for ‘5 Days of Holiday Cookies’.  I know this is my sixth post in 5 days, but 5 cookies just isn’t enough! So here it is, cookie number 6!

Have a great Friday, I hope your weekend is warm, cozy, and full of loved ones and wonderful foods!

 

Linzer Cookies

Recipe: (makes 8 sandwiches, or 16 cookies) Print it Here

1 Cup Brown rice flour
1/2 tsp baking powder
4 Tbsp. Vegan shortening (or organic butter)
or
2 Tbsp. Vegan shortening (or organic butter) and 2 Tbsp Almond butter
4 Tbsp. Ground hazelnuts
4 Tbsp. Liquid sweetener (I used both honey and maple syrup)
1/2 tsp Ground cinnamon
1/2 tsp Vanilla extract
1/8 tsp Sea salt

Good quality fruit sweetened jam (optional) 
1 Tbsp.Vegan icing sugar (optional)

Procedure:

Combine the brown rice flour, salt, cinnamon, and baking powder. Add all the other ingredients and mix with your hands until the dough is thoroughly combined. Portion 1 Tbsp of dough, and roll into little balls (the more you work the dough, the better it will hold together). Flatten each ball by placing a small piece of parchment over top each cookie, then apply pressure to it with the bottom of a glass or jar (if you want a uniform shaped cookies, you can trim the extra dough with a cookie cutter. It is easier to do this once the individual cookie is flattened as opposed to rolling 1 large sheet of dough and cutting the shapes from it -the rice flour just doesn’t hold together that well. See pictures below). If you desire a ‘window’ for your cookies, use a small cookies cutter to cut a shape in the center of 1/2 the cookies.
Bake at 180 C (350 F) for 10-13 minutes, or until lightly golden. Let cool on pan for a few minutes before transferring to a wire rack.

Once cool, you can make the cookies into sandwiches by spreading 1 tsp. of good quality jam on the non-window cookie (if you make them) and top with the window cookies. If desired, dust lightly with icing sugar.

* I made 2 different versions of these cookies. Firstly, I made a easier version where I flattened all the cookies and baked them, then turned them into sandwich.
I also made a version where I trimmed the flattened cookies with a round cutter, then made windows in half the cookies.

**Alternatively, you can eat the cookies as it, without turning them into ‘sandwiches’, or even dip half in melted dark chocolate.

xox Sophie

13 Comments

  • Reply
    Ana-Maria
    December 7, 2013 at 8:11 am

    Love traditional Linzer cookies and going healthier with this recipe is next step for my diet. So I would love to try it.

  • Reply
    Ana-Maria
    December 7, 2013 at 8:11 am

    Love traditional Linzer cookies and going healthier with this recipe is next step for my diet. So I would love to try it.

  • Reply
    Sophie - Wholehearted Eats
    December 8, 2013 at 1:57 am

    That's great to hear, Ana-Maria! Linzer cookies are one of my favourite too. I find that these, like the traditional version, are best when the jam has a change to sit a bit and soften up the cookie 🙂

  • Reply
    Sophie - Wholehearted Eats
    December 8, 2013 at 1:57 am

    That's great to hear, Ana-Maria! Linzer cookies are one of my favourite too. I find that these, like the traditional version, are best when the jam has a change to sit a bit and soften up the cookie 🙂

  • Reply
    Kamila Zakowicz
    July 3, 2014 at 7:01 pm

    Hi! I was just wondering if I could sun out the rice flour for coconut or gluten free flour? I get that the flour should probably be light but would those work? Thanks haha! 🙂

  • Reply
    Kamila Zakowicz
    July 3, 2014 at 7:01 pm

    Hi! I was just wondering if I could sun out the rice flour for coconut or gluten free flour? I get that the flour should probably be light but would those work? Thanks haha! 🙂

  • Reply
    Kamila Zakowicz
    July 3, 2014 at 7:02 pm

    Sub***

  • Reply
    Kamila Zakowicz
    July 3, 2014 at 7:02 pm

    Sub***

  • Reply
    Sophie - Wholehearted Eats
    July 4, 2014 at 12:56 am

    Hey Kamila,
    yes, a gluten free mix should work well.

  • Reply
    Kamila Zakowicz
    July 4, 2014 at 3:25 am

    Thanks so much! :)))

  • Reply
    Stefanie V M
    December 2, 2015 at 7:42 pm

    Didn't know those cookies are famous in the states aswell, so happy to see the recipe here!

    Sending lots of love from Linz! (That's actually where I'm from and those cookies are definietly famous over here)

  • Reply
    Suzanne Holt
    December 13, 2015 at 3:43 am

    I take it these cookies are supposed to be similar in flavor to the traditional linzer torte. That seems to be rather time consuming to make. This recipe seems much simpler.

  • Reply
    Anonymous
    December 19, 2015 at 6:29 pm

    Any ideas for subbing hazelnuts? My husband is severely allergic to tree nuts. Sunflower seeds, peanuts, or maybe cashews? Thank you.

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