These linzer cookies rival even the most detailed of holiday sugar cookies for the award of most festive holiday cookie. There is just something about the simplicity of the shortbread like cookie, cut away with pretty scalloped edges, and filled with bright red raspberry filling, then dusted with what can only remind anyone this time of year with powered sugar snow.
I feel like this past weekend almost every person I knew was in full on baking or decorating mode getting ready for the holidays and I certainly was no different. I really do love the holiday traditions of making recipes that I only make during this time of year, with Christmas music playing, and my balsam candles burning...it really doesn't get much better in my opinion.
Also for those who are looking for the perfect balsam Christmas smelling eco-friendly candle, it is going up in my next "Green Holiday Gift Guide" but I will give you a sneak peek and tell you that Trader Joes probably makes the most incredible smelling soy/coconut wax candle, and its only $4! I have already gone through 3 this season and will need to be picking up more shortly!
But back to cookies! Last year I finally perfected these gluten free linzer cookies and they were by far my husbands favorite cookie of the season...even though my vegan turtle bars (coming soon!) he says also give them a run for their money. Since I firmly believe that our food culture is such a big part of our healthy relationship with food, I have worked really hard over the years to develop recipes that are similar to ones I grew up eating, but are either gluten free, or are just a little bit more balanced.
Linzer cookies actually have a really old history and date back all the way to 1653 in Austria when the oldest linzer torte recipe was dated, and from which the linzer cookie was created. Linzer cookies are traditional holiday desserts in Austria, but have since made their way to the United States and have been incorporated into many families holiday cookie traditions.
I want other kids and families out there to not feel as though they are missing out on holiday traditions just because they are trying to be more health conscious, or because they or their child has a gluten allergy, or milk allergy, etc. Gluten free baked goods can taste amazing! They just require a little more love and attention in my opinion.
Also while there is nothing wrong with the occasional sugar laden Christmas sugar cookie, I also think that most of the time desserts can still taste amazing, and be a little more health conscious...with more and more people wanting to reduce the amount of refined sugar they consume, I hope that my recipes can make holiday baking just a little easier.
When making these cookies, it is really important to make sure that you refrigerate the dough after making and before cutting into cookies for baking. Personally, I like to throw it in the fridge overnight, let it thaw a bit in the morning and then get cutting. You also can store it in the freezer for a few hours though if you are short on time.
Since my body in-particular is very sensitive to refined sugar (I get breakouts easily, and headaches) I decided to make these linzer cookies with a homemade raspberry compote that couldn't be easier! However, you can also go with something like a Stonewall Kitchen Raspberry Jam for the filling and they come out great as well, just a little sweeter. I have done this in the past when I was bringing them to parties and both options you really can't go wrong. My only suggestion would be that if you like a more tart tasting cookie go from the homemade compote, and if you like a sweeter filling go for a quality store bought jam.
Raspberry Holiday Linzer Cookies (Gluten Free)
These linzer cookies are perfect for the holiday season, and are sure to impress at any holiday party lucky enough to have them. If you cannot get into the holiday spirit looking at a plate of these beauties, then just try biting into one, they are sure to surprise you with their subtle sweetness.
- 1/3 coconut flour
- 1 1/2 cup almond flour
- 1/2 cup gluten free flour
- 1 tsp xanthan gum
- 3 tablespoons coconut oil
- 1/2 cup maple syrup
- 1 egg
- Optional: 1 tablespoon organic powdered sugar for sprinkling
Raspberry Compote Ingredients
- 1 pint organic washed raspberries
- 1 tsp corn starch
- 2 tsp chia seeds
- 1/2 juice from one lemon
- 1/2 tsp sea salt
- Optional: 2 tsp honey for additional sweetness
- In a large bowl mix the flours and xanthan gum.
- Whisk together well.
- Next in a separate bowl (I use my kitchenaid mixer) combine the coconut oil, maple syrup, and the egg.
- Pour the dry ingredients into the wet ingredients and mix until well blended.
- Place dough on a piece of parchment paper, wrap it up and place in refrigerator for at least 2-3 hours (best overnight).
- Remove from refrigerator and place dough between two pieces of parchment paper.
- Using a rolling pin roll dough out into 1/2 inch thickness.
- Preheat over to 350 degrees F
- Take a linzer cookie cutter, and cut out cookies.
- Place cookies on baking sheet and bake from 5-6 minutes. Remove from oven and allow to cool on baking sheet before assembling.
Raspberry Compote Directions:
- In a medium size saucepan combine all ingredients.
- Over low heat stir continuously until raspberries begin to separate and start to form a compote.
- Allow to simmer with somewhat consistent stirring for 5 minutes.
- Remove from heat and allow to cool
Directions to Assemble Cookies
- Take the round bottom piece cookie and spread with a thin layer of raspberry filling.
- Top with the top cookie piece (one with the hole shape cut into it).
- Raspberry filling should fill the space of the cut out hole.
- Using a sifter, finely sift powered sugar over cookies (optional, omit if you do not want to include any refined sugar for these cookies)