Linzer Tart Cookies

For Christmas, I decided to make special cookies. So I tried my hand at Linzer tarts. The recipe I used is from Cybele Pascal’s The Allergen-Free Baker’s Handbook. Basically, it was amazing. The cookies soaked in some of the jam and remained moist and delicious for days. If you want to impress someone with gluten-free and vegan baking, this is definitely a recipe to use!

We didn’t have any raspberry jam, which is what Linzer cookies are traditionally made with. So I used apricot on some cookies and marionberry on others. Both kinds tasted wonderful, so feel free to experiment with jams if you make these cookies.

Image provided by Hungry Vegan blog

We also didn’t have heart cookie cutters, like the ones Pascal uses in her cookbook (and as shown in this picture, provided by Hungry Vegan blog). So I dug into the cupboard and made due with what i did have–a large circle cookie cutter and a star/snowflake one. The recipe worked great with them. The circle was a little bigger than Pascal’s recommended 3-inch large heart, so I ended up with 11 sandwich cookies and about 9 small star cookies. But they baked fine and tasted great.


2 1/2 cups plus 2 tablespoons Basic Gluten-Free Flour Mix

  • (makes 6 cups:) 4 cups brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour

1/2 teaspoon plus 1/8 teaspoon xanthan gum

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup dairy-free, soy-free vegetable shortening

3/4 granulated sugar

1/4 cup plus 2 tablespoons firmly packed brown sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon lemon zest

1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

3 tablespoons rice milk

1/2 cup your choice jam (raspberry, marionberry, apricot)

Confectioners’ sugar, for dusting


1. Whisk together the flour mix, xanthan gum, baking soda, salt and cinnamon.

2. In a separate large bowl, combine the shortening, granulated sugar and brown sugar on medium speed, beating until fluffy. Add the vanilla, lemon zest and egg replacer.

3. Add the flour mixture to the bowl in three batches, mixing on low, alternating with the rice milk, and scraping down the sides of the bowl as necessary, until the dough comes together.

4. Divide the dough into two balls. Form into disks, wrap in waxed paper or plastic wrap, and refrigerate for 2 hours.

5. Line two baking sheets with parchment paper and preheat the oven to 325 degrees Fahrenheit.

6. Sprinkle flour mix (or brown rice flour) on your work surface and your rolling pin. Remove one disk of dough from the fridge. Sprinkle flour on both sides of the dough. Use the palm of your hand to flatten the disk, then roll out the dough to 1/8 inch thick.

7. Cut into approximately 12 large shapes (hearts or circles). Cut out the center from half the shapes with a smaller cookie cutter (like a smaller heart or a small star).

8. Using a metal spatula, carefully transfer the shapes to the baking sheet, about 1 inch apart (the more flour you’ve used to coat the rolled dough, the easier this process is). Repeat with the remaining dough and scraps until you have 12 whole hearts/circles, 12 hearts/circles with the centers cut out and about 12 bite-sized hearts/stars.

9. Bake in the center of the oven for 15 minutes, or until just slightly golden, rotating the pan halfway through. Let cool for 10 minutes on the baking sheet before transferring to a cooling rack or plate/platter to cool completely.

10. Once the cookies have cooled, spread the large whole cookies with jam (your choice). Sift the confectioners’ sugar over the cookies with the centers cut out and the small-bite-sized cookies. Top the large whole cookies with an open cookie to make a “sandwich.”

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Categories: Dessert


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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