EGGLESS LINZER COOKES
Holidays are incomplete without some home-baked cookies. So here I am with the prettiest Eggless Linzer Cookies. This is made by sandwiching jam between two shortbread cookies.
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Equipment
Ingredients
- 2 ½ cups All-Purpose Flour
- ½ cup Almond Flour
- 1 cup Butter at room temperature
- ¾-1 cup Powdered Sugar and more for dusting
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract or Almond Extract
- ¼ teaspoon Salt
- 1 cup Jam strawberry, peach, etc.
Instructions
- In a stand mixer or a mixing bowl, add all-purpose flour, almond flour, cinnamon, almond extract, salt, and powdered sugar and mix until it forms like a dough.
- Roll the dough into a ball and transfer it into a plastic wrap. Let it sit in the refrigerator for 2 hours or in the freezer for 15-20 minutes.
- Preheat oven at 350°F for 15-20 minutes. Remove the dough from the refrigerator and roll the dough between two sheets of parchment paper until it is ¼" thick.
- Use a cookie cutter to cut cookies in equal sizes. Also, make an inner cut-out in half of the cookies. Transfer prepared cookies to a baking sheet and bake for 10-12 minutes until the sides start to get brown. Let them cook completely then dust powdered sugar over half of the cookie that has inner cut-outs.
- Take two cookies (one normal & one with cut-out). Add 1 teaspoon of jam at the center of the cookie and sandwich by placing the cut-out cookie over the jam. Repeat the process for the rest of the cookies.
Nutrition Facts
EGGLESS LINZER COOKES
Amount per Serving
Calories
4392
Calories from Fat 1935
% Daily Value*
Fat
215
g
331
%
Saturated Fat
119
g
744
%
Cholesterol
488
mg
163
%
Sodium
2319
mg
101
%
Potassium
651
mg
19
%
Carbohydrates
576
g
192
%
Fiber
19
g
79
%
Sugar
256
g
284
%
Protein
47
g
94
%
Vitamin A
5673
IU
113
%
Vitamin C
30
mg
36
%
Calcium
300
mg
30
%
Iron
18
mg
100
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- If using butter, always use it at room temperature so that it is soft.
- When the dough is prepared, leave it in the refrigerator for a couple of hours. Because if the dough is too soft, you won't be able to form cookies properly.
- Work quickly to prevent the dough from getting soft.
- If the dough is soft again then store it in the refrigerator for a few more minutes.
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