Linzer Flowers Cookies with Raspberry Pomegranate Filling
Ingredients
- 1/2 cup (113g) dairy-free butter, softened
- 1/2 cup (110g) cane sugar
- 2 tsps vanilla extract
- 1 1/2 cups (180g) gluten-free or all-purpose flour
- 3/4 cup (84g) almond flour
- Zest of one lemon
- 1/4 tsp salt
- 1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
Optional
- 1/2 cup white chocolate chips
- powdered sugar
Preparation
In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy, about two minutes.
Add sugar and vanilla extract, and beat again to combine.
Place a mesh strainer on top of the bowl and measure out the flours and salt.
Sift in all together, then add the lemon zest.
Mix on medium speed to form a crumbly dough.
Gently knead the dough into a ball.
Roll out the dough between two sheets of wax paper to about 1/4 inch thickness.
Preheat the oven to 350°F.
Cut out using a linzer cookie cutter, with half being solid cookies and half having the center punched out.
Carefully transfer cookies to a baking sheet lined with parchment paper.
Bake for 9-10 minutes, until golden brown around the edges.
Let them cool for 10 minutes on the pan, then transfer to a rack to cool completely.
Flip over the solid cookies and place a teaspoon of fruit spread on the center of each.
Top with the cut-out cookies.
Dust with powdered sugar before serving.
Tips
Optionally, melt white chocolate chips for dipping or drizzling the cookies.
