“Today I will live in the moment, unless it’s unpleasant in which case I will eat a cookie!” – Cookie Monster
These cookies definitely have an actual name – google Linzer Tarts and these will come up. However, I don’t think that name is super descriptive and honestly sounds kindof gross. Hence, here’s how to make some dairy free jelly jammers.
Totally swap out the flavor jelly I used if you’re not into raspberry – I just wanted something sweet and couldn’t find strawberry at Walmart! (Peace love grocery shopping in rural Virginia)
- 1 1/4 cups dairy free butter, softened
- 2/3 cups white sugar
- 2 cups flour
- 1 3/4 ground almonds (ok I don’t own a food processor at school but life hack: sliced almonds in a blender works!!!! It’s just super loud)
- 5 tbsp raspberry jam
- 1/4 tsp cinnamon
- 1/3 cups confectioner’s sugar for decoration (optional)
- Beat butter and sugar together (or just stir quickly with a fork if you have limited tools) and stir in 1/2 cup flour, cinnamon, and almonds. Mix in the rest of the flour slowly, pouring 1/2 cup at time.
- Shape the dough into a large ball, and split in half into 2 equal sizes balls. Wrap each ball with plastic wrap and throw in the fridge for 20 minutes (maybe as you clean up a little from the ground almonds everywhere…)
- Preheat oven to 325F.
- Roll out one ball thin onto a floured countertop. Cut as many circles (or stars, flowers, whatever, as long as it’s about 2 inches) as you can in the dough and lay them out onto a cookie sheet covered with parchment paper.
- Repeat the process with the other half of dough using the same cookie cutter and creating the same number of cookies. However, you need a little hole in these ones. I used a water bottle cap to get the perfect circle on mine, but any smaller round cookie cutter would work.
- Bake all of the cookies for 10 minutes until they’re a little golden on the edges. Remove from the oven, and spread the jam on the non-hole cookies. Then, stick the open cookie on top, treating the jam like a glue.
- Powder confectioner’s sugar on top if you’re feeling ~fancy~ or are trying to make people think you’re a pro. (You are, don’t worry.)