Nut-Free Linzer Cookies with Raspberry Jam
By Isabella Quinn
Prep
10 min
Cook
10 min
Total
40 min
Servings
30
Nut-Free Linzer cookies are butter cookies that are appropriate for holiday and Valentine's Day celebrations. These sandwich cookies filled with tart raspberry jam have a crunchy interior and chewy exterior that appeal to consumers. Tea and coffee are good beverages to serve with these cookies. Nut-Free Linzer cookies reflect the spirit of the holidays and other celebrations. A nut-free version of Linzer cookies enables consumers with nut allergies to eat Linzer cookies.
Ingredients
- •180 g unsalted butter (at room temperature)
- •1 tsp salt
- •100 g granulated sugar
- •1 whole egg
- •½ tsp vanilla extract
- •2 tbsp milk
- •300 g all-purpose flour
- •¼ tsp baking powder
- •250 g raspberry jam (thick)
- •icing sugar (for dusting)
Instructions
- 1
Place the butter, salt, and sugar in a bowl. Whisk them together until creamy.
- 2
Add the egg and whisk again until creamy.
- 3
Add the milk and vanilla extract, mixing well.
- 4
Stir in the flour and baking powder using a spatula or the whisk attachment of a stand mixer.
- 5
Wrap the dough in cling film and refrigerate for 30 minutes.
- 6
Remove the dough from the fridge. Allow it to come to room temperature if too cold.
- 7
Roll out half of the dough on a lightly floured surface to a thickness of 2-3mm.
- 8
Cut the cookies using a cookie cutter, making smaller cuts for half of them to create windows.
- 9
Gather the extra dough, roll it out, and repeat the cutting process until all dough is used.
- 10
Bake the cookies in a preheated oven at 180°C (350°F) for 10 minutes or until lightly golden.
- 11
Once baked, spread a bit of jam on solid base cookies and cover with window cookies, pressing down lightly.
- 12
Dust the assembled cookies with icing sugar before serving.
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