Nut Free Linzer Cookies are jam filled sandwich cookies dusted with powdered sugar and great for Christmas or Valentine's Day. Nut and egg allergy safe.
- 3/4 pound unsalted butter, at room temperature (3 sticks)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 1/4 teaspoon salt
- 3/4 cup seedless raspberry preserves
- powdered sugar (for dusting)
Prepare the Dough:
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla.
Sift together the flour and salt in a medium bowl. Add this mixture to the butter mixture. Mix on low speed until the dough starts to come together.
Turn out dough onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll and Bake the Cookies:
Roll the dough 1/8-inch thick and cut 2-inch rounds with a plain or fluted biscuit cutter or cookie cutter. With half of the rounds, cut a hole from the middle of each round with a small shaped cookie cutter, such as a heart or star, or use a Linzer Cookie Cutter set to cut the shapes. Place all the cookies on an ungreased or parchment lined baking sheet and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Assemble the Cookies:
Dust the top of the cookies with the cut-outs with powdered sugar.
Spread the preserves on the flat side of each solid cookie (the side that faced the cookie sheet).
Press the flat sides (pan facing) of each cookie together, with the preserves in the middle and the powdered sugar on the top.
Store the unfilled cookies in an airtight container at room temperature.
Source: Adapted from Ina Garten
You're Gonna Bake It After All