Christmas Linzer Cookies with Homemade Strawberry Chia Jam. If there is a will, there is a way to improve traditional recipes and make them not only delicious, but healthy as well.
Just a week before Christmas I have another recipe ready for you, although, these Christmas Linzer Cookies are practically same as the CHRISTMAS HAZELNUT COOKIES. Well, the same, yet very different, because what it is great about this recipe is its versatility.
Although, I must warn you about working with Fluted Cookie Cutters and if you are inexperienced cookie cutter, I would suggest to go for something easier. I didn’t even found these square shapes on Amazon, only the FLUTED ROUND COOKIE CUTTERS, so you may try them. They may be easier to work with.
I was struggling with this shape, because it is not exactly square, which made my job more difficult. But I really like them and I got them from my daughter so even if I was pulling my hair out, I managed! Nevertheless, good roll the dough on parchment paper, saved me and it is always helpful, trust me on that. Especially gluten free!
I said many times, baking is not my strong suit and I am still learning. Not to mention, I am trying to make traditional pastries not only vegan, but healthy. I do hope however, that sharing my learning experience will provide help and encouragement to everyone who discovers my blog.
By the way, what is your experience with Christmas cookies? Do you make your own? I wold love to read your thoughts. Thank you for visiting and happy Holidays.
CHRISTMAS LINZER COOKIES
- Food processor, Baking sheet, Parchment paper, Rolling pin, Cookie cutters, Spatula, Plastic wrap
- 1 ½ cup gluten free mix Red Bob’s mill or Anita’s Organic Mill
- 1 cup almond meal or flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup cooled vegan butter I use Earth Balance
- 1/4 cup Maple syrup
- ¼ cup arrow root powder
- 2 tbsp Ice cold water you may add more if needed, just be careful
- Place all the ingredients except water and maple syrup into a food processor and start pressing the pulse button.
- Continue full speed until it looks like breadcrumbs.
- Add 1 tbs ice cold water and blend again. Add 1 tbsp maple syrup and blend again then repeat. Add rest of the maple syrup and blend full speed until the dough turns into a ball.
- Remove the dough, shape two balls and place them into refrigerator for 30min.
- Line your baking sheet with parchment paper and add flour on your working surface to prevent dough from sticking.
- Take the first ball and gently make it little bit flat. Start rolling slowly, yet powerfully. You may apply plastic wrap on top of the dough to help you to make it easier to work with. Keep
- rolling until you achieve a thickness about 5mm/0.18inch. Don’t worry about the edges, just cut them off and place them into a bowl.
- Preheat the oven to 350F, 180C.
- Gently insert your cookie cutter on the edge of the dough, remove the edges with sharp knife and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.
- Bake for t0 10min.
- •When ready, carefully transfer to a cookie rack and let it cool down for 15min.
- Apply about 1tbsp of jam in the centre of each cookie and gently press down.
- You will have lots of edge leftovers, so combine them by using plastic wrap by pressing them into a ball and repeating the process.
- Before serving, you may apply some Erythritol on top instead of regular sugar if you like.
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