Linzer Tarts

• 2 cups oat flour
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/4 cup shortening
• 3 Tbsp coconut sugar
• 1 egg
• 1 tsp vanilla
• 1/4 cup raspberry jelly
• 1 Tbsp cocoa powder

Preheat the oven to 350’F.  Line a cookie tray with parchment or silpat. Set aside.

In a medium bowl, mix the flour, salt and soda.  Set aside.

Cream the coconut sugar and shortening together.  Add in egg and vanilla.  

Pour dry over wet, and fold together.  Then dump out onto clean counter, and knead the dough until you have a smooth round ball.

Cover with a wet towel, and let the dough rest a few minutes.  Keep any portion not being used covered with a wet towel.

Roll the dough between 2 silpat mats or parchment paper.  (I use chop sticks to keep my dough even 😉.)

Using a circle cookie cutter, or a small cup, cut out an even number of cookies.  You can reroll this dough as needed.

Cut a smaller circle into only half of the cookies.  They will become the “top” of the linzer tart.

Bake in the oven 8-10 minutes, rotating the pan halfway through.

Once the cookies have cooled completely on the tray, we can fill with the flavored jelly filling.

Whisk the raspberry jelly and cocoa powder together.  Spoon about 1/2 Tbsp jelly onto each cookie “back.”  Then place the “top” on the cookie.  Dust with powdered sugar for serving. 

Linzer Tarts are best kept in the refrigerator and served the next day.

Enjoy!