Linzer cookies are so pretty with their fruit filled center and dusting of powdered sugar. In Austria they were originally tarts filled with black currant preserves, but raspberry, strawberry, or another fruit flavored jam, jelly or preserve would also be delicious. I used raspberry preserves for these.
And because I’ve chosen to use coconut sugar instead of white sugar, the color of the cookie isn’t as light as you might be used to (but it won’t affect the taste). Of course, you’re welcome to use white sugar, if you prefer.
Traditionally, these cookies have been round, but I’ve made these in the shape of a heart, for Valentine’s Day. Of course you may use whatever shaped cutter you like. 
This is the one I used:
I’ve also decided to break tradition by filling some of them with chocolate (Nutella would also be yummy!) and some with a pink frosting (tinted with gluten free food coloring - Betty Crocker in this case). Aren’t they cute?
These cookies are also dairy free and can be made without egg!
Linzer Cookies
Ingredients:
- GF flour mix - 1 1/2 cups
- almond flour - 1/2 cup
- coconut sugar (or organic cane sugar) - 3/4 cup
- baking powder - 1 teaspoon
- sea salt - 1/4 teaspoon
- ground cinnamon - 1/2 teaspoon
- 1 egg or egg alternative - *1/4 cup
- pure vanilla extract - 1 teaspoon
- coconut oil, butter, or vegan butter - 2/3 cup
- fruit jam, jelly or preserves -
- powdered sugar -
Instructions:
In one bowl measure and whisk together the following ingredients: gluten free flour mix, almond flour, sugar, baking powder, cinnamon and salt. In a larger bowl or standing mixer add the egg or egg alternative, vanilla, and gently melted coconut oil (butter or vegan butter) and mix together. Then add a little of the flour mixture at a time into the bowl or standing mixer and whip together. It will appear crumbly, but there should be no dry bits left. Scoop into a quart size ziploc bag or plastic wrap and squeeze the mixture until it forms a soft ball. Flatten and pop into the refrigerator for 20 - 30 minutes. You want it cool enough to work with, but not so cold it becomes hard. While it is chilling preheat oven to 350 degrees Fahrenheit and spray or lightly grease baking sheet/s.
Lay a sheet of wax paper on top of your counter top. I like to sprinkle a bit of water on it first so the paper doesn't slide around. Separate the dough into two halves and lay the first half on top of the wax paper. Cover with another sheet of wax paper and starting from the center, roll out to about 1/8" thick for a crispier cookie - 1/4" thick for a softer cookie.
Using your cookie cutters, start from the outside edge. Press the cutter into the dough and gently jiggle it from the rest of the dough. The dough will be more delicate than what you may be accustomed to if you've baked with regular flour, but the outcome will still be a light, soft, crisp cookie.
Once you've used up all the dough and cut out all the size cookies you want, you will now go back to half of the cookies and using a smaller cutter, place it directly in the center of each of those cookies and gently ease it out.
Save the dainty little centers and once baked, eat them plain or decorate with a jam, frosting, or melted chocolate.
Carefully place them on the prepared cookie sheet and bake for approximately 10 - 12 minutes. Oven temperatures may vary so be sure and check on them.
Cool on a rack and gently remove from the cookie sheet. Spread jam, jelly, preserves, frosting, Nutella, or whatever filling you like on the bottom half of the cookie. Sprinkle powdered sugar on the top (cut out) portion and settle onto the top of the filled cookie.
Makes approximately 20 - 24 cookies (both top and bottom depending on the size - this does not take into account the mini center hearts)
Store in a covered container to keep fresh.
* To make an egg alternative for this recipe: Use 1 Tablespoon white chia seeds or ground flax seeds and 3 Tablespoons hot water. Stir together and allow to sit until it become a gel, then add to the recipe as you would an egg. (If you use regular/black chia seeds they will show up as black speckles in your cookie.)
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