Linzer Cookies - Gluten Free Ginger and Lemon - Verdant Kitchen
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Linzer Cookies - Gluten Free Ginger and Lemon

Ginger Lemon Linzer Cookies
Our thanks to SundayBacon for the great recipe and beautiful images.

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Linzer Cookies are a holiday classic. Linzer cookies take their name from the Austrian city of Linz which claims historic providence for this treat often found around Christmas time. Called a Linzer Torte in Austria, the pastry has a dough lattice over a jam filling. This Gluten Free (and Vegan with a few alternative ingredients) version, is such a beautiful table centerpiece or handmade personal gift. They are also packed with two kinds of our warm fragrant ginger. The varieties of ginger we have chosen have an underlying citrus base flavor, boosted with organic lemons. 

 

Makes: 18-20 cookies

Prep Time: 60 minutes

INGREDIENTS

1 3/4 cups gluten-free flour blend

1 cup almond meal

1/2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1 large egg, room temperature (let 1 Tbsp flax + 3 Tbsp water sit for about 15 minutes for a flax egg to make these vegan)

3/4 cup butter (use vegan butter sticks to make these vegan)

1/4 cup brown sugar

1/2 cup sugar

1 tsp lemon zest

1/2 tsp Verdant Kitchen Ground Ginger 

1 cup Verdant Kitchen Ginger Preserves with Lemon 

1/4 cup Verdant Kitchen Ginger Bites 

1 cup powdered sugar

 

DIRECTIONS

MAKE THE DOUGH

  1. In a bowl, whisk to combine gluten-free flour, almond meal, baking powder, Verdant Kitchen Ground Ginger & salt

  2. In a separate bowl (you can use a stand mixer with paddle attachment or hand mixer here), cream the butter or butter substitute

  3. Add the 2 sugars and cream another 2 minutes until fluffy

  4. Add vanilla extract and egg then mix another minute until creamy

  5. Add dry ingredients to wet ingredients and blend until dough forms and all ingredients are well incorporated, scraping down sides as needed with a rubber spatula

  6. Divide dough into 2 balls then place each ball between 2 sheets of parchment paper

  7. Use a rolling pin to roll the dough to about 1/4 inch thick then transfer dough to refrigerator for at least 30 minutes

BAKE THE COOKIES

  1. Preheat oven to 350F and place rack in the middle

  2. Using a big cookie cutter (This will be what you want the shape of the cookie to be. Here, I chose flowers), cut 38-40 cookies and lay half of the cookies about 1 inch apart on a cookie lined with parchment paper

  3. Use the small cookie cutter (Here, I chose a little circle) to cut a peek-a-boo cutout for the preserves in the remaining half of the cookies then lay the cookies about 1 inch apart on a cookie sheet lined with parchment paper

  4. Reshape and re-roll the cookie dough left after cutting. If it is difficult to work with, set it in the fridge again for 10-15 minutes

  5. Bake cookies 12-14 minutes, in batches, if needed, until lightly golden and just set. They may seem a bit soft but will harden as they cool. Be sure to allow the cookies to completely cool

ASSEMBLE THE COOKIES

  1. When cookies are completely (for real - completely!) cooled, spread out the cookies with the peek-a-boo cutout then use a sifter to sprinkle with a heavy dusting of powdered sugar

  2. Lay whole cookies (the ones without the peek-a-boo window) out and set 1 tsp Verdant Kitchen Ginger Preserves with Lemon in the center of each then top with a peek-a-boo cookie and place a piece of Verdant Kitchen Ginger Bites in the middle.

 

Verdant Kitchen Products used in this recipe

 

 


Ross Harding
Ross Harding

Author



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