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Lemon Poppy Linzer Cookies - Vegan & Gluten Free

Lemon Poppy Linzer Cookies – Vegan & Gluten Free

Ever wanted to explore Vegan Baking? These cookies pack flavor and crunch… and yes – a little zesty!

Delicious Lemon Poppy Linzer Cookies – Vegan & Gluten Free
Cut rounds with a cookie cutter. To get the “dots” just right, cut them out with the opening of a pastry tip

So, why not make your own? A few simple swaps will produce these delicious, crispy delightful cookies all can enjoy.

Lemon Poppy Linzer Cookies - Vegan & Gluten Free


6 tablespoons coconut oil, solid – organic, virgin 

¼ cup neutral oil*, such as safflower oil

2 tablespoons organic pure cane sugar 

2 ½ teaspoons lemon rind, finely grated 

½ cup confectioner’s sugar, divided (check ingredients for gluten free – most are)

⅔ cups slivered almonds, to grind 

½ teaspoon pure almond extract

1 cup gluten free all purpose flour

2 teaspoons poppy seeds

2 tablespoons raspberry jam** or your favorite jam



How this recipe works:
The dough is easy to work with! Comes together in a shiny ball, then rolled to 1/4 inch thick in-between waxed paper sheets.
Cut out shapes with a cookie cutter and place on a cookie sheet. Create “dot” openings with the end of a pastry tip… or indent with your fingers. Fill holes with your favorite jam, and refrigerate the sheet until the cookies are cold – this insures they will hold their shape. Bake until crispy and enjoy!


To prepare:
Measure confectioner’s sugar in a 1/2 c. dry measuring cup.
Take out  2T. of the confectioner’s sugar and add with and almonds to a small food processor and run until finely ground (the sugar helps to keep it dry and not a paste.) Set aside.


Place the solid coconut oil, neutral oil, cane sugar and lemon rind in the bowl of a stand mixer. Blend for 30 seconds. Add the remaining confectioner’s sugar and blend using a moderate speed until light and fluffy, about 1 minute.
Scrape sides with a rubber spatula.


Add the almond extract, ground almonds, gluten free flour and poppy seeds.
Mix on low speed for 1 minute. Will be a little crumbly.


Tear a large sheet of waxed paper (about 18″ long) on your work surface.
Gather the dough with your hands, and shape it into a ball on one side of the paper.
Cover with the paper, roll to 1/4″ thick – about an 8′ x 9″ rectangle.
Place on a sheet pan and refrigerate 10 -15 minutes until just firm.


Now, uncover the dough and cut 2 1/2 inch cookies with a cookie cutter.
Oil a cookie sheet lightly and add the cookies 1″ apart.


Using the end of a pastry tip (about 1/2″ wide) , cut out 3 “holes.” Add back just a little dough with your fingers into each hole, so that the jam will fit in like a pocket (see picture # 5 in the blog.) Can also make indentations with your finger.
Fill each hole with desired jam. Use a small spoon, or fill use a pastry bag with a small flat tip.


Refrigerate the cookie sheet until very firm, about 20 minutes – this ensures the cookies keep their shape.
Preheat oven to 350 degrees.


Bake until golden around the edges 15 – 18 minutes.
Cool on the sheet a few minutes, then remove to cool fully on a baking rack.


The dough is made in a stand mixer, although you can whisk the dough in the beginning, and fold in remaining dry ingredients with a rubber spatula.


** use the jam of your choice. Try a natural raspberry jam with seeds (ingredients raspberries and sugar) or try my Quick Orange Marmalade (see recipe.)

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

See BLOG for many photos and how-to’s.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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