Nut-Free Linzer Cookies with Raspberry Jam
By Ethan Parker
Nut-Free Linzer cookies are buttery delights perfect for the holiday season or Valentine's Day. Sandwiched with tangy raspberry jam, these cookies melt in your mouth, offering a delightful texture and flavor. Serve them with tea or coffee for a charming treat that evokes festive cheer. This nut-free version maintains the charm of traditional Linzer cookies while making them accessible for those with nut allergies.
Ingredients
- •180 g unsalted butter (at room temperature)
- •1 tsp salt
- •100 g granulated sugar
- •1 whole egg
- •0.5 tsp vanilla extract
- •2 tbsp milk
- •300 g all-purpose flour
- •0.25 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.
