Linzer cookies are crisp sandwich cookies with a shape cut out of the top cookie that reveals a bright red, shiny raspberry filling. You will need to select two cookie cutters: a larger one and a very small one that fits inside, such as a large circle with a small heart cut-out, or large star with a small star cut-out. The cookies will stay fresh for at least 4 days in an air-tight container separated by wax or parchment paper.
Makes 2 to 3 dozen sandwich cookies
Preparation Time: 1 1/2 hours
Note: Oat flour and almond meal are available at natural food stores. You can make this cookie wheat-free by substituting all oat flour for the whole-wheat pastry flour. Many natural food stores carry jam (often labelled fruit spread) sweetened only with fruit juice, agave nectar, or honey.
1 cup oat flour (see Note)
1 cup whole wheat pastry flour
1 cup almond meal (see Note)
1/2 teaspoon salt
1 cup (2 sticks) organic butter, at room temperature
1 cup evaporated cane juice crystals
1 large organic egg
1 teaspoon pure vanilla extract
2/3 cup raspberry fruit spread (see Note)
1. In a medium bowl, combine the oat flour, wheat flour, almond meal, and salt.
2. In the bowl of a stand mixer fitted with a paddle attachment or on a large bowl using a hand mixer, beat the butter and evaporated cane juice crystals on medium-high speed until well combined, 1 minute. Add the egg yolk and vanilla and beat until incorporated. Add the flour mixture and mix on low until just combined.
3. Gather dough into a ball, wrap tightly in plastic and refrigerate until cold, at least 30 minutes or up to 2 days.
4. Preheat the oven to 350°F. Lightly grease baking sheets with butter or line with parchment paper or silicone mats.
5. Place the dough on a well-floured surface and use a floured rolling pin to roll out to an even thickness about 1/8 inch thick. This is a sticky dough, so flour the dough, the rolling pin, and the board frequently while rolling it out.
6. Cut out cookies using the large cookie cutters, then re-gather the scraps, roll out 1 or 2 more times, and cut additional cookies. Use smaller insert to cut out a shape in the center of half of the cookies; these will be the top cookies.
7. Bake until just starting to brown lightly on the edges, about 9 minutes. Let cool in the pans briefly, then remove to cooling racks to cool completely.
8. To finish, spread the bottom cookies lightly with the jam, and add the top cookie to each so that the filling shows through.