Linzer Cookies with Persimmon Jam

Linzer Cookies are an absolute Austrian classic and, in my Christmas, baking they are essential. These Linzer Cookies are made with sugar free Persimmon Jam. I usually start off with baking Linzer cookies almost a month prior to Christmas. The great thing about them is that the longer the cookies are stored, the softer and more delicious they become.

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In the beginning they are crunchy and then become wonderfully soft. Stored in a cool and dark environment Linzer’s can stay up to two months and are perfect as a little treat for friends and family.

When it comes to Marmalade or Jam you are free to choose any flavor you fancy. This time around I made a Persimmon Jam that is sugar free. This is the first time I am actually using permissions for baking and it was interesting exploring their flavor and the multiple ways they can be used. The natural sweetness of Permissions make them perfect for sugar free Jam and create the perfect sugar free Christmas treat. I used a marmalade preserve and lemon juice for the Jam. No more than three ingredients are used for the Jam. If you use the sugar free permission jam for your Linzer Cookies the storage time is cut down by about a month. The sugar in Jam is usually what preserves Jam and Marmalade, in this case there is no sugar, so therefore the cookies can only be stored for about a month.

The Linzer Recipe is one that I have been using for about 15 years now and they turn out great every year. The eggs can be easily replaced by a vegan egg with the same outcome and softness.

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Author: A Sweet Point of View

Cook time: 10- 15 mins

Total time: 1h 30 mins

Serves: 25

Dietary Information: Vegan Friendly Recipe

Ingredients

Instructions

For the Linzer Cookies mix the flour, sugar, butter, eggs (make the vegan eggs as instructed on the packaging) and milk to an elastic dough. Wrap the dough into a kitchen towel and let it sit at a warm place.

In the meanwhile, cut the Permissions in small pieces and put them into a pot. Add the Lemon juice and pectin and start stirring slowly. When the permissions start getting thick take the pot from the heat and put the Jam into a container and cool.

Take a rolling pin and roll out the dough ½ cm thin. Using a round cookie cutter 2 ½ inches in diameter and cut out as many circles as possible. Then use a cookie cutter with a open center and start cutting out an equal amount of cookies. If you don’t have a cookie cutter with open center use the same cookie cutter and cut out the middle with a small knife.

Bake the cookies for 10 – 15 Minutes at 175 °C on the middle rack or until lightly brown on the sides.

Let the Cookies cool and then warm the marmalade and add a small spoon onto each round circle. Then put the circles with the open middle on top and enjoy.