Low Iodine Linzer Cookies with Raspberry Jam

Total time2 hr 5 min

Prep time40 min

Cook time25 min

Low Iodine Linzer Cookies with Raspberry Jam

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Ingredients

24 servings

For the dough

1 cup (2 sticks) unsalted butter, softened
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅔ cup granulated sugar
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
½ tsp almond extract
1 ½ cups all-purpose flour
1 cup almond flour
½ tsp ground cinnamon
¼ tsp fine salt
¼ tsp baking powder

For the filling

¾ cup seedless raspberry jam

For finishing

½ cup powdered sugar, for dusting

Instructions

1
In a large bowl, beat the softened butter and granulated sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract and beat until fully incorporated, scraping down the sides of the bowl once.
2
In a separate bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, fine salt, and baking powder. Add the flour mixture to the butter mixture and mix on low speed just until the dough comes together and no dry streaks remain — do not overmix.

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