Linzer Tart Cookies
This Linzer Tart Cookie recipe is sweet and the perfect treat for Valentines Day.

Linzer Tart Cookies
Ingredients
- 1 1/4 cups softened unsalted butter dairy or vegan
- 2/3 cup coconut palm sugar or organic cane sugar
- 2 cups unbleached all-purpose flour
- 1 3/4 cup ground almonds (substitute sunflower seeds for nut allergy) can grind in your Sage Baby Puree & Blend food processor
- 1/8 tsp ground cinnamon
- 5 tbsp low sugar raspberry or strawberry jam
- 1/4 cup powered sugar for decorating
Instructions
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Preheat oven to 325 degrees and line 2 baking sheets with unbleached parchment paper.
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Beat softened butter and sugar together until fluffy. Add in the flour, ground almonds and cinnamon. Mix until incorporated and doughy.
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For the dough into a ball and divide it in half. Wrap both halves in plastic wrap and place into the fridge for an hour.
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Lightly flour your work surface and roll out 1/2 of the dough until it’s about 1/8″ thick. Using a 2.5″ round or heart-shaped cookie cutter, cut out as many cookies as you can. Should be about 12.
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Place the cookies on the baking sheet with about 1″ space in between each.
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Roll out the remaining cookie dough and repeat the cookie cutting process. This time, use a smaller round or heart-shaped cookie cutter and cut out the center of each cookie. Place onto second baking sheet.
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Place both baking sheets in the oven on the center rack, if possible, and bake for 10-15 minutes until light brown. Remove from oven and cool for 15-20 minutes.
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Spread a little jam on the bottom cookie and top with the cutout cookie. Dust with the powdered sugar before serving.
Recipe Notes
- Use organic ingredients whenever possible.
- Suitable for babies 12+ months
- Always make sure food pieces are one your child can handle and never leave child unattended while eating.