Grain & Sugar Free Coconut Date Linzer Cookies
"This is adapted from my husband’s grandmother’s famous butter dough. We call it Bella’s Muerbe Teig. That is German for butter dough. Here's my grain-free and dairy-free adaptation of this dough!
A Linzertorte is a tart made of a rich buttery dough accentuated by almonds, lemon zest, and cinnamon. The tart is traditionally filled with black currant preserves and topped with a lattice crust. It originated in Linz, Austria in the 1600′s. Introduced to American in the 1800′s, raspberry has replaced black currant as the jam of choice. Linzertortes are a traditional European Christmas pastry, a custom that is now enjoyed in the US."
Yield: 18 Servings Ready in 45 minutes
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Grain & Sugar Free Coconut Date Linzer Cookies Preparation
Instructions for dough
With a hand held electric beater, blend together the softened butter or ghee and the honey
Add the egg and beat to make a soft batter
Mix in the flour in small increments. You want it to be soft and pliable
Mix in the lemon zest and baking soda with the flour
The dough should be soft but pliable
Make 2 discs out of the dough and wrap in clear wrap
Refrigerate for 10 minutes (this is optional. Just be sure the dough is room temperature when you are ready to use it)
Prepare a floured surface (or tape parchment paper to the table and flour it)
Place the disc back on the surface and roll out until it is about 1/4? thick (it helps to cover with clear wrap or parchment paper when rolling)
Use cookie cutters that are made for making linzer cookies, i.e. that have a cutout for the top cookie
Cut equal amounts of top and bottom cookies and place on a cookie sheet lined with parchment paper
Brush the top cookies with the white of an egg (optional)
Bake at 350 degrees F for 7 – 9 minutes
Instructions for Filling
Cut the dates in half, remove the pit and soak for a least 1/2 hour to soften
In a small processor puree the dates as smooth as possible and set aside
Putting It All Together
Line up your bottom cookies and turn bottom side up
Using a small spatula, gently wipe about a teaspoon of the filling onto the cookie
Gently cover with the top cookie
This recipe yielded 1 1/2 dozen filled cookies
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