Cookbook

Linzer Cookies (Nut-free)

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By Linda Schwartz

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  • I make my linzer cookies without almonds because my younger daughter, Kati has nut allergies. They’re still very good! My girls and I LOVE anything with raspberries so we always look forward to making these at Christmas which strangely, is the only time I make them! {Might have to change that!!!} : )

Ingredients

  • 1/2 c. sugar
  • 2 1/2 c. flour
  • 2 tsp. vanilla
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. milk
  • 1 c. soft butter
  • Raspberry jam
  • 1/2 c. confectioners’ sugar (for dusting cookies)
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PREP TIME 2 Hr READY IN 2 Hr 12 Min
COOK TIME 12 Min SERVINGS 18
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
SEASON/OCCASION Christmas
COOKING METHOD Oven
DIETARY NOTES Nut-free

Preparation

  1. Cream the butter & sugar in an electric mixer then add the vanilla.
  2. Sift the dry ingredients together & add to the butter mixture, mix on medium speed until well combined. Stir in the milk .
  3. Chill the dough for around 2 hours then roll out on parchment paper. Use a circle cutter (or whatever shape you’d like) to cut out cookies.
  4. Cut out a small circle in the center of half of the cookies. (You can also use small cookie cutters to spell out words, as I’ve done).
  5. Bake at 350 for around 12 minutes (or until the edges start to brown).
  6. Cool the cookies on a wire rack
  7. Spread raspberry jam on the cookies without the holes.
  8. Dust the cookie tops with confectioner’s sugar then place on top of the jam.
  9. ENJOY!!!

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