Linzer Cookies with Buddy Fruits

There’ll be parties for hosting, marshmallows for toasting, caroling out in the snow—and plenty of cookies, too! This year, when you turn on those classic Christmas tunes and gather the family for a festive day of baking, add a new addition to the cookie platter! These beautiful Mini Linzer Cookies are made with our Organic Fruit Spreads so that you can enjoy a mess-free holiday bake-a-thon!

• 250 grams all purpose flour unbleached
• 100 grams almond flour or fine almond meal
• 80 grams powdered sugar more for dusting
• 1 package vanilla sugar or 1 teaspoon vanilla extract
• A pinch of salt
• 200 grams vegan butter, cold and unsalted
• 1 tablespoons aquafaba (brine from a can of chickpeas)
• 1 teaspoon lemon extract
• ½ teaspoon cinnamon ground
• ⅛ teaspoon cloves ground
• 50g Buddy Fruits Organic Strawberry Fruit Spread
• 50g Buddy Fruits Organic Mango Fruit Spread
• 50g Buddy Fruits Organic Grape Concord Fruit Spread

1. In a mixing bowl, sieve together flour, almond flour, powdered sugar, and vanilla sugar, and add a pinch of salt. 
2. Mix in the butter and aquafaba by quickly combining everything with your hands until a rough dough forms. If using, add vanilla extract and lemon extract. 
3. Roll the dough into a disk, then wrap or cover it in an airtight container. Let the dough chill for at least 1 hour, or overnight.
4. Preheat the oven to 180°C / 355°F. Prepare a baking sheet by lining it with parchment paper or a baking mat.
5. Remove the disk from the fridge. Gently roll it out on a lightly floured surface. The dough should be no thicker than 3mm (⅛”). Cut out all cookies in the same desired shape (e.g., hearts, circles, rounds with a scalloped edge).
6. To make top cookies: With a smaller cookie or pie crust cutter, cut out little holes in the middle of half of the prepared batch. You can get creative and use whatever shapes for the holes you prefer (e.g., mini circles, mini stars, mini hearts, mini triangles).
7. Place all the cookies on the prepared baking sheet and bake for around 10 minutes. (Note: If you have a small oven, it might take 2 to 3 rounds of baking. Keep the other sheets covered in the fridge until ready to bake.) Once the cookies are baked and crunchy, let them cool enough for you to touch and handle.
8. Warm the fruit spreads individually in a small saucepan to make it more liquid. Alternatively, warm the fruit spread in microwave-safe bowls in 15-second increments until bubbly and hot.
9. Spread a small teaspoon of fruit spread on each bottom piece with a pastry brush (or spoon) and place the top piece with a cutout on top. 
10. Then carefully fill the hearts with more fruit spread by using a small spoon. Leave to cool until the fruit spread has become firm. 
11. Dust with powdered sugar. Serve and enjoy!