Eggless Linzer Cookies filled with Raspberry Jam, are perfect Christmas cookies for a gift. This is a classic Christmas Cookie! These are soft, buttery, and full of flavor.
Ingredients of Eggless Linzer Cookies
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup unsalted butter, softened
- 1 cup icing sugar, plus more for dusting the cookies
- 1/2 tsp almond extract
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raspberry jam, seedless preferably
How to Make Eggless Linzer Cookies
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Combine flour, almond flour, cinnamon, and salt in a bowl.
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Beat the butter and confectioner’s sugar in mixer, until light and fluffy, scraping the bowl as needed.
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Add the almond extract and beating for another 30 seconds.
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Add the dry ingredients, mix just until combined.
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Gather the dough into two discs, flatten it out to about 1 inch in thickness.
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Wrap in a plastic wrap and refrigerate it for about 2 hours.
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Remove the cookie dough from the refrigerator.
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Place the cookie dough between two parchment papers, and roll to about 1/4 inch thickness.
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Cut the dough with round cutter and transfer to a baking tray.
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Roll out the other dough and make cutouts with the 3 inch round cutter with insert, transfer to a second baking sheet.
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Chill for another 30 minutes and reroll.
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Bake for 15 minutes.
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Remove from the baking sheet from the oven, let the cookies cool completely.
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Dust powdered sugar on cookies with cut-outs.
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Spread about 1 teaspoon of jam on the bottom halves of the cookies.
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Sandwich both the cookies by pressing them gently.
