Linzer cookies are two cookies sandwiched together with a layer of jam or preserves in the middle. I first made them last year for a double celebration of Chinese New Year and Valentine’s Day which fell on the same day. These delightful cookies were delicious and very pretty to look at. Our friend’s daughter loved it so much, I packed a few more for her to take home. She apparently kept the cookies out of reach of her younger brother and slowly savored them. When I visited my girlfriend in England this past summer, she also requested for me to make them. Good thing I had my recipe link on-line. :)

This time round, I wanted to make it a little different. Using my Lavender Almond Cookies as a guide, I made these lavender scented shells instead. These shells are really great with a layer of lemon curd. That’s my personal preference, but the family likes them with raspberry or strawberry jam. Not a problem at all as they can be spread with whatever jam or preserve you have available in your pantry.



Again I made two batches of cookies – one with all-purpose flour (shown here in the step-by-step pictures) and a gluten-free version using my GF Flour Mix for Cookies.

Lavender Linzer Cookies

Prep Time: 40 minutes

Cook Time: 18 minutes

Yield: 22 sandwiched cookies

Lavender Linzer Cookies

Ingredients

  • 2½ cups (375g) all-purpose flour
  • 2 tbsp culinary lavender
  • ¼ tsp salt
  • 2 sticks (225g) butter
  • ½ cup (110g) sugar
  • ½ tsp vanilla extract
  • 2 tbsp milk
  • ½ cup jam or preserves (choice of raspberry, strawberry, lemon curd)

Instructions

Crush lavender using a pestle and mortar. Set aside. In a medium sized bowl, combine flour, crushed lavender, and salt.

In a large bowl, cream butter, sugar, and vanilla extract until light and fluffy. Beat in as much of the flour mixture as possible. Mix in the rest. Add milk and knead until dough comes together. Wrap in plastic and chill for 30 minutes.

Roll out dough on lightly floured surface to ¼-inch thick. Cut into rounds with a 2-inch fluted cookie cutter. With half of the rounds cut a hole in the middle using small cookie cutters**. Place on ungreased baking sheet.

Pre-heat oven to 350°F (180°C). Bake cookies for 18 to 20 minutes, until edges begin to brown. Allow cookies to cool to room temperature.

Spread jam or preserves on the flat side of each solid cookie. Dust cut-out cookie with powdered sugar and press the flat side onto solid cookie with jam or preserves in the middle and powdered sugar on the top.

Notes

** If you are using a linzer cookie mould, cut half of the rounds with small cookie cutter insert and the other half without the insert.

http://www.rotinrice.com/2011/12/lavender-linzer-cookies/


Gluten-Free Lavender Linzer Cookies

Prep Time: 40 minutes

Cook Time: 18 minutes

Yield: 22 sandwiched cookies

Gluten-Free Lavender Linzer Cookies

Ingredients

  • 2½ cups (350g) GF Flour Mix for Cookies*
  • 2 tbsp culinary lavender
  • 1½ tsp guar gum
  • ¼ tsp salt
  • 2 sticks (225g) butter
  • ½ cup (110g) sugar
  • ½ tsp vanilla extract
  • 2 tbsp milk
  • ½ cup jam or preserves (choice of raspberry, strawberry, lemon curd)

Instructions

Crush lavender using a pestle and mortar. Set aside. In a medium sized bowl, combine flour, crushed lavender, guar gum, and salt.

In a large bowl, cream butter, sugar, and vanilla extract until light and fluffy. Beat in as much of the flour mixture as possible. Mix in the rest. Add milk and knead until dough comes together. Wrap in plastic and chill for 30 minutes.

Roll out dough on lightly floured surface to ¼-inch thick. Cut into rounds with a 2-inch fluted cookie cutter. With half of the rounds cut a hole in the middle using small cookie cutters**. Place on ungreased baking sheet.

Pre-heat oven to 350°F (180°C). Bake cookies for 18 to 20 minutes, until edges begin to brown. Allow cookies to cool to room temperature.

Spread jam or preserves on the flat side of each solid cookie. Dust cut-out cookie with powdered sugar and press the flat side onto solid cookie with jam or preserves in the middle and powdered sugar on the top.

Notes

*Please refer to Cheese and Bacon Biscuits post for the GF Flour Mix for Cookies.

** If you are using a linzer cookie mould, cut half of the rounds with small cookie cutter insert and the other half without the insert.

http://www.rotinrice.com/2011/12/lavender-linzer-cookies/


Cookies on the top plate are made using all-purpose flour and the ones on the bottom plate are made using my GF Flour Mix for Cookies.



The two versions look very similar – gluten-free on the left and regular on the right. The gluten-free flour dough came together a little easier as it is lighter. The cookies held together very well and have a melt-in the-mouth texture.



This is my second batch of cookies to Rebecka’s Christmas Cookie Exchange-Linky Party. This is so much fun! :)



Enjoy…..and have a wonderful day! 8)