Elevate your holiday baking with a nutritious twist on the classic: Christmas Linzer Cookies featuring a delectable Homemade Strawberry Chia Jam. Unleash your culinary creativity by enhancing traditional recipes, transforming them into not only mouthwateringly delicious treats but also health-conscious delights.
Just a week before Christmas I have another recipe ready for you, although, these Christmas Linzer Cookies are practically the same as the CHRISTMAS HAZELNUT COOKIES. Well, the same, yet very different, because what it is great about this recipe is its versatility. However, I must warn you about working with Fluted Cookie Cutters. if you are an inexperienced cookie cutter, I would suggest going for something easier. I didn’t even find 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. I got the cookie cutters from my daughter and I like them, so even if I was pulling my hair out, I managed! Nevertheless, I suggest rolling the dough on parchment paper, it makes a huge difference, trust me on that. Especially if it is a gluten-free pastry dough!
I said many times, that 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 healthier as well. 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 would love to read your thoughts. Thank you for visiting and Happy Holidays.
CHRISTMAS LINZER COOKIES
Equipment
- Food processor
- baking sheet
- parchment paper,
- Rolling Pin
- cookie cutters
- Spatula
- plastic wrap
Ingredients
- 1 ½ cup gluten free mix flour Red Bob’s mill or Anita’s Organic Mill
- 1 cup almond 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
Instructions
- 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 up to 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 dust your cookies with Swerve sweetener or regular icing sugar if you like. That's up to you.
What beautiful festive cookies! I love the jammy middles!
Thank you so much Dear So, I am happy you like it ???