By Chef Linda
Allergen Notes: Contains gluten, nuts, and ingredients that may contain soy
Special Equipment: Electric mixer recommended, Linzer tart cookie cutters or one cookie-sized cutter and one extra-small cutter for center hole
Linzer Tart Cookies or Linzer Sables are descendants of the Linzertorte, which originated in Linz, Austria and is a traditional European Christmas pastry. Linzer Tart Cookies use almost the same recipe but the dough is made into individual cookies that form a sandwich around the raspberry preserves. The top cookie has a small decorative hole in its center which lets the jam peek through. Powdered sugar is sifted onto the finished cookies making a beautiful presentation for the holidays or a special occasion like Valentine's Day.
Yes, you'll need to get cookie cutters to make these festive cookies, but it's worth it. I bought a small "kit" of cookies cutters just to make these and they sat in my cabinet for years. The photo shows the small cutter shapes used for the center of the top cookie. The kit comes with a larger cutter to make the cookies. If you visit a kitchen store or look online, you may find these sold individually.
Because this recipe uses all-purpose flour, the gluten in the flour holds the dough together. I did not use a flax egg or egg replacer and instead used coconut cream to provide the richness that the egg would have provided and a bit of baking powder to compensate for the little lift the egg may have given to the dough.
These cookies are actually better at least a day or two after making them. The jam softens the cookie and they melt in your mouth. You get the tender cookie, the sweetness from the powdered sugar and a burst of tart-sweet jam. Perfection.
Now that I have a vegan version and saw how easy they were to make, I can't believe it took me so long. They look complicated but other than having to roll out the dough and use a cookie cutter, the rest is cake!
Originally published in 2014 and updated in 2020
In a medium bowl, mix together the all-purpose flour, almond flour, cornstarch, baking powder, and salt.
Use an electric mixer to beat together vegan butter and sugar until light and fluffy. Add in coconut cream, vanilla and almond extracts.
Slowly mix in the flour mixture and blend until just combined, without overworking the dough. Divide the dough into two equal portions. Wrap in plastic wrap and press gently into a round, thick disc. Chill dough for at least 30 minutes.
Remove dough from refrigerator and preheat oven to 350ºF. Line two baking trays with parchment paper.
Divide into two portions. Lightly flour a clean counter and gently roll out the first portion of dough to about 1/8 inch thickness. Using a cookie cutter of your choice, cut out cookies and place on baking trays about 2 inches apart. Repeat with the second portion of dough and place these cookies on a second tray. Use the small, center cutter to cut out the center of the cookies on the second tray. These will be the tops of the cookies. You want an equal number of tops with the holes cut out and bottoms.
Bake for 8 to 10 minutes, noting that the cookies should look pale, not too browned on top or bottom. Remove from oven and let cool for a few minutes before transferring carefully to wire racks to cool.
When cookies have cooled, spread about one teaspoon of preserves or jam on top of the bottoms. Using the cookies with the centers cut out, top the jam-topped cookies (bottom side down) and press gently.
Using a small wire mesh strainer or sifter, generously sift powdered sugar over tops of cookies. Store in an airtight container, unrefrigerated, for up to a week.
In a medium bowl, mix together the all-purpose flour, almond flour, cornstarch, baking powder, and salt.
Use an electric mixer to beat together vegan butter and sugar until light and fluffy. Add in coconut cream, vanilla and almond extracts.
Slowly mix in the flour mixture and blend until just combined, without overworking the dough. Divide the dough into two equal portions. Wrap in plastic wrap and press gently into a round, thick disc. Chill dough for at least 30 minutes.
Remove dough from refrigerator and preheat oven to 350ºF. Line two baking trays with parchment paper.
Divide into two portions. Lightly flour a clean counter and gently roll out the first portion of dough to about 1/8 inch thickness. Using a cookie cutter of your choice, cut out cookies and place on baking trays about 2 inches apart. Repeat with the second portion of dough and place these cookies on a second tray. Use the small, center cutter to cut out the center of the cookies on the second tray. These will be the tops of the cookies. You want an equal number of tops with the holes cut out and bottoms.
Bake for 8 to 10 minutes, noting that the cookies should look pale, not too browned on top or bottom. Remove from oven and let cool for a few minutes before transferring carefully to wire racks to cool.
When cookies have cooled, spread about one teaspoon of preserves or jam on top of the bottoms. Using the cookies with the centers cut out, top the jam-topped cookies (bottom side down) and press gently.
Using a small wire mesh strainer or sifter, generously sift powdered sugar over tops of cookies. Store in an airtight container, unrefrigerated, for up to a week.
