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Buckwheat Linzer Cookies

Buckwheat Linzer Cookies

Recipe by Ellie Markovitch Course: Dessert, Snack
Servings

2

dozen
Prep time

15

minutes
Cooking time

10

minutes

Delicate, delicious, and naturally gluten free.
Refrigerate dough at least 30 minutes

Ingredients

Directions

  • Preheat oven to 375° and prep trays with a baking mat, parchment paper or lightly greased cookie sheets.
  • In a bowl, by hand or with a mixer, cream butter and sugar.
  • Add egg yolk and beat well.
  • Add flour and salt to the butter mixture, and mix until the dough forms.
  • Refrigerate the dough until firm. and as you work, if it gets too soft to handle, put it back in the fridge.
  • Roll dough between two pieces of parchment paper or a floured surface.
  • Using a cookie cutter, cut out cookies.
  • Use a smaller cookie cutter to cut out the center of half of the cookies to create a window.
  • Bake 375° for 8-10 minutes or until golden.
  • Let the cookies cool completely on the baking sheet before transferring them.
  • Dust all the cookies with powdered sugar if desired.
  • Sandwich the cookies with your favorite jam or fruit preserves.

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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia