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I am not much of a candy or chocolate lover, so it’s no surprise that Valentine’s treats are not really my thing. But since it is the first time that we are spending Valentine’s Day in the US, I did feel obligated to make something special.
Heart shaped cookies are the first thing that came in mind, so here we are.
I just had one issue - when I told Guy I’m planning to bake linzer cookies he was kind of disappointed. “Cookies with jam?” he said, “that’s what you want to make for Valentine’s?” (spoiler alert - he ended up eating around 30 cookies).
I just had to prove him wrong!
These cookies are the real deal! Thanks to my homemade vegan butter recipe they have a true buttery taste and crunch! And the smell oh the smell! I would bake them over and over again just to have this great delicious smell spread around our house.
No one will ever know these are gluten-free and vegan! They are just too good. And for those of you who think they don’t like linzer cookies… well, try this recipe and report back.
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recipe
Prep Time
1.5 hours
Bake Time
15 minutes
Difficulty
Servings:
30cookies
Ingredients
- 3.25 oz homemade vegan butter (room temperature)
- 1.75 oz cane sugar
- 1 tsp vanilla extract
- 2 oz grounded almonds / almond flour
- 4.25 oz oats flour
- 0.25 tsp grounded cinnamon
- 0.5 tsp baking powder
- 1 pinch salt
- 2 tbsp almond milk / cold water
- 0.5 jar raspberry or strawberry jam, I used my chia jam recipe
- Optional - powdered sugar, for dusting
Instructions
Add the butter, sugar and vanilla extract into a mixing bowl or a standing mixer bowl and cream together until smooth.
Sift the grounded almonds / almond flour into the butter mixture and mix well. If using a mixer, turn it off and scrape the bowl.
In a separate bowl, mix together the flour, cinnamon, baking powder and salt.
Sift the flour mixture and mix on low-medium speed until small crumbles start to form. Add the milk (one tbsp at a time) and continue processing just until the mixture starts to pull away from the side of the bowl (see the 1st picture above). Be careful not to over-mix.
Transfer the chunks of dough to a countertop surface, flatten to a disk shape and wrap in plastic wrap. Refrigerate for 1 hour.
Heat the oven to 350°F (175°C).
Remove the cookie dough from the refrigerator and unwrap it.
On a light floured surface, or between 2 pieces of parchment papers, roll the dough out to 0.25 inches (~0.5 cm) thick.
Cut out heart shaped cookies and transfer to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat.
Make a peekaboo cutout in the center of half of the cookies, using your smallest cookie cutter.
Bake the cookies for 15 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes and then transfer to a rack to cool completely.
Turn each cookie bottom flat-side up and spoon 0.5 tsp of jam into the center. Top with a cookie top, sandwich them together and dust with powdered sugar.
Notes
Make sure to add the jam just before serving the cookies in order to keep them crisp.
Store in an airtight container for up to several days.
