Raspberry Linzer Cookies

It can be fun to make your own Valentine’s treats at home!  One of my favorites is linzer cookies, because I can cut them into heart shapes which is perfect for Valentine’s Day!  They are buttery little cookies sandwiched together with jam and they are so delicious!  The recipe I am sharing with you today happens to be vegan, because I use coconut oil and avocado oil in place of the butter and they are a little lower glycemic than classic cookies because I use coconut sugar instead of white sugar and fruit sweetened raspberry jam.  If you are looking to do edible gifts this year, give these a try!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

  1. Preheat the oven to 325F degrees, and line three baking sheets with parchment.
  2. To make the dough, mix all ingredients but the jam together in a bowl until combined and smooth (it may be slightly crumbly, and that is ok, just squeeze it back together), then place on a piece of parchment paper and roll out 1/4 inch thick.  Cut into heart shapes with a medium sized cookie cutter (I used a heart shape) and place them onto 2 of the prepared pans. Re-roll any scraps squeezing them back together and rolling them out, and cutting into more shapes until all of the dough is used.  Place the cut shapes on the pan into the freezer to chill for 5 minutes until more firm, then remove one of the pans, and use a smaller cookie cutter to cut hearts out of the centers and place those the third tray. Place them all back in the freezer until completely firm, about 10 minutes more.
  3. Place the pans in the oven and bake for for 15-20 minutes or until set and just barely beginning to brown at the edge (note that the smaller cookies might be done faster.
  4. Remove the pans from the oven and let cool completely on a racks.
  5. When the cookies have cooled completely, spread a thin layer of jam onto the larger cookies with no holes in the center and top each with a cookie with a hole (being very careful and using a small spatula to move them as they are fragile).  Spread jam onto half of the small cookies, and top them with the remaining small cookies.
  6. Store any leftover cookies in an airtight container in the refrigerator or freezer.

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Recipe Type

  • Dairy-Free
  • Vegan
  • Vegetarian

Course Type

  • Dessert
  • Entree

Skill Level

  • Intermediate
  • Moderate