I apologize for the absence. I’ve been busy making cookies.
When I haven’t been thinking about cookies, it’s the holiday activities. Decorating, shopping for gifts, wrapping gifts, parties, making gifts, putting up the tree, shopping for more gifts, wrapping more gifts….I love the holiday season! But today is a time to finally share a delicious aspect of the holiday season. And one that makes us very happy.
I first learned of linzer cookies while looking over an Ina Garten cookbook. At the time, I was in search of a dessert and her recipe for linzer cookies caught my eye. I was interested in trying them but not more than her brownies, which I knew I loved. So I skipped over the recipe and never tried them. When I got married a while after, my husband introduced a new recipe to our little family- Linzer Schnitten cookies. This middle word addition makes this cookie a little like Ina Garten’s linzer cookies and one his family has been enjoying for years. This recipe is an adaption to his family’s recipe, making them a bit different and naturally sweet. I’m not quite certain the difference of meaning of the two names, but I usually call them linzer cookies for short. I’m also not certain how Ina Garten’s cookie or any other linzer cookie recipe would compare seeing as how I never got around to making them. Because once I smelled the vanilla, cloves and zesty lemon dough from this recipe, I was in heaven. You will be too.
Linzer (Schnitten) Cookies
2 Large Eggs
1 1/2 cups Powdered Honey
3/4 cup Coconut Oil or Unsalted Butter, melted
3 2/3 cups Spelt Flour plus more for rolling out
1/2 teaspoon Pink Salt
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1 teaspoon Cloves
1 teaspoon Pure Vanilla Extract
Zest and Juice of 1 Large Lemon
Sugar Free Seedless Jam
Melt the coconut oil or butter and set aside to let cool. Beat the two eggs until light and frothy in a large bowl or with an electric mixer. Add the powdered honey to the egg mixture and gradually add melted oil or butter. Add vanilla. In a separate bowl, mix together the flour, salt, baking powder, cinnamon and cloves. Juice and zest your lemon. Add the lemon juice zest mixture alternating with the dry ingredients mixture to the wet mixture until all are incorporated together. Cover the dough and place in the refrigerator to chill for 30 minutes to an hour.
Remove from the refrigerator and preheat your oven to 375 degrees. Knead the dough and roll out on a lightly floured surface. The dough should be
about 1/4 inch thick. Cut the dough into strips about 1 1/2 inches wide, and cut into diagonals for diagonal shaped cookies. Or use cookie cutters to create your desired cookie shape. Make a groove in the center of the cookie to place the jam. Fill each groove with your seedless jam. We like boysenberry, mixed berry or raspberry jam.
Place the cookies on a parchment lined baking sheet and bake for 12-14 minutes.
While cookies are baking, mix up the following recipe:
1 egg white
3/4 cup Xylitol
1/2 teaspoon Pure Vanilla Extract
Beat the egg white, vanilla and xylitol together until well combined.