These buttery shortbread cookies, sandwiched with sweet jam filling and sprinkled with icing sugar love, will take your breath away! They are a holiday favorite and I have made them healthier than ever before! Make them and devour as many as you want, guilt free!
Christmas for me is all about being happy, lots of family time, cuddling under the blanket, sharing joy with friends and family, eating food which makes you warm and fuzzy and falling in love with life. With food being the focus of every little celebration we do at home, I have started experimenting with recipes which are almost tradition. Cookies, plum cake, egg nog and loads of savory dishes. My first cookie which I tried my hands on this season were Linzer cookies! And they are absolutely gorgeous and so so easy to make.
Traditional Linzer cookies are made with flour and almond flour (or any roasted nut flour) but I skipped the almond flour in this recipe. Wanted to keep it very simple. If you want you can always experiment with almond flour as well. I will for sure!
I always felt overwhelmed at the thought of baking cookies. I am fine with cakes, but there is something about cookies, which has to be mastered, I felt. I was right to think this way because of a few baking failures in the past. This time everything went as planned since I gave attention to detail and made the simplest cookies of all. These Linzer cookies are to die for! Look at them! I didn’t have the heart to finish the last one so I made a fresh batch again! It’s Christmas!
I have made these cookies for my a dear friend and fellow blogger Kalyani for her blog as a guest post on completing a 100 posts on her blog. Here’s the link to my recipe on her page.
I also have a few more whole wheat cookies on the blog, which my daughter simply adores. Eggless Whole Wheat Butter Cookies and Whole Wheat Nankhatai. Here’s the recipe for Linzer cookies and I have also shared some tips and tricks which worked for me in the recipe notes.
Linzer Cookies Recipe | Wholewheat Eggless Linzer Cookies
These buttery shortbread cookies, sandwiched with sweet jam feeling and sprinkled with icing sugar love, will take your breath away!
- 1.5 cups Whole wheat flour
- 100 gms Butter
- 1/2 tsp Baking powder
- 1/2 cup Cane sugar or white sugar fine
- 1 tsp Vanilla essence
- 3 tbsp Milk cold
Mix together whole wheat flour and baking powder.
Add cold butter, cut into small pieces, so that it's easier to mix them with the flour.
With your fingertips mix the butter with the flour. You have to do this step a bit quickly otherwise the warmth of your hand might melt the butter.
Once the butter is mixed with the flour, you will get a breadcrumb like texture. I used a food processor to mix this to a fine crumb mixture.
Now add sugar, vanilla essence and with the help of cold milk, 1 tbsp at a time, bring the dough together. Don't knead the dough, just bring it together. You can add more milk if required but I needed only 3 tbsp.
Cover with a cling wrap and keep in the fridge for 20 minutes or more. It can also be frozen in the deep freezer for a month or so.
Pre-heat the oven at 170 degree C for 10 minutes. Take the dough out of the fridge and with the help of some dry flour, roll it out.
You can bring the edges together if they tear in between. Roll to a medium thickness (1/4 inch approximately). With the help of a cookie cutter, cut into circles, even in number.
Keep half the circular cookies in the baking tray.
Make holes, in the rest of the cookies, in the center using a smaller cookie cutter. Put them in the oven tray with the rest of the cookies.
Bake the cookies in a baking tray for 5 to 7 minutes or until edges are slightly light golden brown.
Take them out of the oven now and transfer with a thin spatula (handle carefully as they will be soft) to a wire rack. Let them come to room temperature.
They will crisp up as soon as they come to room temperature.
Drizzle icing sugar with the help of a sieve on the cookies with a hole.
Spread any jam/fruit compote on the whole cookies. Cover each with icing sugar drizzled cookies.
You can add any flavor like saffron, cardamom of your choice.
You can even roll the dough into a log before keeping in the fridge. After 30 minutes, remove the log and cut into equal thickness cookies and bake them. You can skip the jam and icing sugar completely, if you want.
I have used 170 degree with upper and lower rods and a fan in the middle rack position in the oven.