Raspberry Lemon Heart Linzer Cookies
A soft and fluffy, buttery cookie with a lemony hint, encompassed by a beautiful raspberry chia jam that's perfectly sweet! These are so fun to make, and the perfect treat to celebrate Valentine's Day with! They’re simple to make with clean ingredients, and this heart shaped cookie just gets me every time!
Servings 24 cookies
Ingredients
Raspberry Lemon Linzer Cookies
- 2½ cups organic pastry flour or all purpose
- ½ cup monk fruit sweetener or icing sugar monkfruit sweetener is a 1:1 replacement to icing sugar it's my favourite & it's natural
- ½ cup almond flour
- ¼ tsp salt
- 1 tsp cinnamon
- 1 cup organic grass fed butter cold or vegan butter
- ¼ cup maple syrup
- 2 tbsp lemon zest
- 2 tsp vanilla
Raspberry Chia Jam
- 2 cups fresh or frozen raspberries i love using fresh for jam
- 1 tbsp filtered water
- 2 tbsp white chia seeds black chia works too, i just prefer the white for jam
- 2 tbsp honey or maple syrup
- 1 tbsp fresh lemon juice
- 1 pinch flakey sea salt
Instructions
Raspberry Chia Jam
- If your making the jam, start off by making your raspberry chia jam! I like to get this done first so it's chilling in the fridge! Add your raspberries and filtered water to a sauce pan and put them on low-medium heat until they soften and start to become smaller and into. About 3-4 minutes. Add in your chia seeds, maple syrup, lemon, and sea salt. Mix all together and allow it to thicken for about 5 minutes on low-medium heat. Place in glass container or jar and place in fridge!
Raspberry Lemon Linzer Cookies
- preheat oven to 350°
- In a large bowl sift in your flour and monkfruit sweetener or powdered sugar. Mix them together. Add in your almond flour, salt, and cinnamon and begin mixing again!
- Dice your chilled butter into even chucks and add it to your flour mixture. Fold it in with your hands, you will really have to massage the dough with your hands to combine it! Do this until it resembles a loose and crumbly dough.
- Add in your maple syrup, lemon zest, and vanilla. Mix to combine this, then use your hands to shape and form it into a round ball of dough!
- Dust flour on a surface to roll out the dough on! Flour the rolling pin and begin to roll out the dough evenly to a thin sheet! You don't want your rolled dough to be thick, the cookies expand and rise! I like when they look cute and dainty so I roll them thinly! Use two sizes of heart shaped cookie cutters, using the smaller heart to punch out HALF of the larger hearts! You will have to repeat this process and roll out the left overs a few times!
- Line out the hearts on a cookie sheet and bake for 10-12 minutes, just when the cookies start to slighty brown, look at the bottom of the cookies and see if they’re going golden brown- this means they're done! I find 11 minutes the perfect time! Let them cool!
- Create a top and bottom with the cookies, using a full heart as the bottom, and the heart cutout as the top. Place a generous spoonful of your raspberry chia jam in the center of the bottom half and press the heart cutout cookie on top and sandwich together! Repeat this till all your cookies are put together! Allow them to set for 20 minutes! Store in fridge or freezer, enjoy these heart cuties <3