Nut-Free Linzer Cookie
Indulge in the timeless charm of these Nut-Free Linzer Cookies—perfect for those craving a classic treat without the use of nuts. With a buttery, melt-in-your-mouth shortbread dough delicately infused with lemon zest and a hint of vanilla, these cookies are as flavorful as they are beautiful. A generous dollop of sweet-tart raspberry jam is sandwiched between two tender layers, one featuring an elegant cut-out that showcases the vibrant filling. Finished with a light dusting of powdered sugar, these cookies are as stunning on a holiday platter as they are alongside a warm cup of tea. Quick to prepare with no special equipment required, this nut-free variation of the beloved Linzer cookie is an allergen-friendly delight that everyone can enjoy. Perfect for festive gatherings, gifting, or a simple tea-time treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 2 large Egg yolks
- 1 teaspoon Lemon zest, finely grated
- 0.5 cup Raspberry jam
- 0.25 cup Powdered sugar, for dusting
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Mix in the vanilla extract and lemon zest, followed by the egg yolks, one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Divide the dough into two equal parts. Flatten each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes or until firm.
Roll out one piece of the dough on a lightly floured surface to about 1/8 inch thickness. Cut into rounds using a 2-3 inch cookie cutter. Transfer the rounds to the prepared baking sheets.
Roll out the second piece of dough and cut the same number of rounds. Use a smaller cookie cutter to cut out the center of these rounds to create a window for the jam.
Bake each batch for 10-12 minutes or until the edges are just starting to turn golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Spread about 1 teaspoon of raspberry jam on the flat side of each whole cookie. Place a cookie with a cut-out window on top, pressing gently to create a sandwich.
Dust the tops of the cookies with powdered sugar before serving.
Nutrition Facts
Calories |
4001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 125.2 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 500.6 g | 182% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 263.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 138 mg | 11% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
