Coconut Linzer Cookies

Holiday cookies are a really big thing in my family. Every Christmas my mother and I bake something like a billion different sorts to give out to family and friends. One of my favourites is the hazelnut Linzer cookie, an extra crumbly and buttery cookie filled with raspberry jam.

These cookies are pretty similar to that seasonal favourite but they are also loaded with coconut flavour: coconut flour and sugar make these holiday cookies delicious and flavourful, plus they are also gluten free. They are fairly easy to put together and make a great home-made gift.

Coconut Linzer Cookies

Ingredients

• ½ cup hazelnut meal
• 1 ½ cup coconut flour
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp baking powder
• ¾ cup coconut sugar
• ½ cup butter (at room temperature)
• 1 medium egg
• 1 tsp vanilla extract
• ¼ cup raspberry jam (for filling)
• Icing sugar for dusting

Instructions

1. Combine the first 6 ingredients in a medium bowl.
2. In the bowl of a stand mixer, cream together butter and sugar until fluffy.
3. Add the egg and vanilla, mix to incorporate.
4. Stir in the dry ingredients and mix to combine.
5. Cover and refrigerate for at least 1 hour or overnight.
6. Line a baking tray with baking paper and preheat the oven to 180C (350F).
7. Roll out the cookie dough on a floured surface 1/4 to 1/2 inch thick.
8. Cut into desired shapes. Use a small cookie cutter to cut one small hole from the middle of half of the cookies (the half that will be used for the top).
9. Bake for 10 minutes or until golden.
10. Let the cookies cool down completely, then dust the half of the cookies (the cut-out half) with icing sugar and spread some raspberry jam on the flat side of the other half of the cookies.
11. Press the flat sides together, with the jam filling in the middle and the dusted cookie on top.

Enjoy.  Do you have a holiday favorite? Please share.