Linzer Tart Cookies
What a classic holiday cookie. A variation of the Austrian linzer torte, these gems are a delicious buttery bite with a tart raspberry surprise inside. Did you know the linzer torte is apparently the oldest cake in the world? I sure ...did not. Think of how many people have enjoyed these over the centuries!
I brought these cookies to my office Christmas potluck and they were a HIT! Most people didn’t even know they were vegan (hehe).
Now it’s your turn. Go ahead, impress the heck out of your family and friends this holiday season with both your baking skillz and your knowledge of traditional Austrian baking!
LINZER TART COOKIES
1 ½ cups (3 sticks) vegan butter at room temperature (I used Earth Balance)
1 cup cane sugar
1 tsp vanilla extract
3 ½ cups flour
¼ tsp salt
Melted coconut oil, in case the dough is dry
¾ cup raspberry preserves
Linzer cookie cutters (I used these from Michael’s)
In a large bowl, mix together the vegan butter and sugar until they are just combined. Add the vanilla.
Sift together the flour and salt and add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
Dump dough onto a floured surface and shape into a flat disk (if the dough it too dry and crumbly, add some melted coconut oil to your fingertips as you shape it the dough). Wrap in plastic and chill for 30 minutes.
Preheat the oven to 350 degrees F.
Roll the dough ¼ inch thick (make sure to flour your rolling pin!) and cut rounds with a plain or scalloped cutter. With ½ of the rounds, cut a shape from the middle of each round with a smaller cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 10 to 15 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and press the flat sides together, with the raspberry preserves in the middle and the powdered sugar on the top.
Recipe adapted from Ina Garten.