If you’ve been following by blog for a while, you know that I always make 2 cakes for my birthday. Where is cake number two?, you ask. I know it’s been more than two weeks since my birthday, but it’s still in the process. In the mean time, I’m bringing you these tasty little treats.
I’ve always suspected that St. Patrick’s Day was a holiday made up by the most obnoxious people so they could pinch you and get away with it. As a little kid with immigrant parents who did not understand the importance of making sure I wore something green to school on St. Patty’s day, I got pinched a lot, but this year, I will be armed with green cookies. I’ll carry them around and snack on them all day if I have to. I might even share if you don’t pinch me.
Linzer cookies haven been on my mind since Christmas, when I saw them pop up on so many other food blogs. I can’t resist a pretty dessert and finally got around to making some of my own. ‘Tis the season for all things green, so matcha ended up being the flavor of choice. I ultimately decided to pair it with strawberry jam since I adore the combo and could drink strawberry green tea by the bucket full.
This is a vegan version of the traditional cookie, made with coconut oil rather than butter. I used refined coconut oil since I didn’t want another competing flavor in the mix. If you use unrefined, just know that some coconut flavor may come through. If you’re not a fan of matcha, you can leave it out. This recipe is customizable with both the flavor of the cookie and the jam. Hazelnut or pecan meal can be subbed for the almond meal. If you want a brighter green cookie, omit the vanilla extract and use almond flour instead of almond meal so you don’t see the flecks of almond skin.
- 1/2 cup (120 ml) refined coconut oil, melted but not hot
- 1/2 cup (100 grams) unbleached granulated sugar
- 1/3 cup (80 ml) non-dairy milk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup (68 grams) almond meal or almond flour
- 1 1/2 cups plus 3 tablespoons (215 grams) all-purpose flour
- 2 tablespoons organic cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon matcha powder
- Strawberry Jam for filling
- 2 tablespoons powdered/confectioner's sugar
- 1 teaspoon matcha powder
- In a large bowl, whisk together the coconut oil and sugar for about 1-2 minutes until smooth.
- Add the almond milk, vanilla extract, and almond extract and whisk to combine. If your almond milk is cold, the coconut milk will start to solidify.
- Stir in the almond meal.
- Sift together the flour, cornstarch, baking powder, salt, and matcha powder (I put the sifter directly over the bowl and sifted into the wet ingredients).
- Stir the wet and dry ingredients until just combined. The dough should be soft but not sticky. If it's sticky, gently knead in some flour a little bit at a time.
- Divide the dough in half and place each half in two gallon sized storage bags.
- Place the bags on a flat surface and roll the dough out inside the bags (you can leave the top of the bag open). The dough should be about 1/8 of and inch thick.
- Transfer both bags into the refrigerator to chill. Since the dough will be flimsy, slide each bag onto a cookie sheet, cutting board, or another flat surface to help transfer them to the fridge.
- Chill the dough until it's firm for (at least 1/2 hour in the fridge, about 10 minutes in the freezer).
- Once the dough has chilled, preheat the oven to 350 degrees fahrenheit and line two cookie sheets with parchment paper.
- Take the dough out of the refrigerator, cut open the plastic bag, and use a 2 1/2 inch cookie cutter to cut out the cookies. Use a smaller cookie cutter to cut out the middle of 1/2 of the cookies (I used a star shape).
- Place the cookies onto the prepared cookie sheets. If the dough has softened, place the cookie sheets in the freezer for a couple of minutes to firm up the dough. This will keep it from spreading when it bakes.
- Bake the cookies for about 9-10 minutes until lightly browned on the edges and cool the cookies on wire racks before assembling.
- Sift together the matcha powder and powdered sugar and whisk to combine.
- Place the cut out cookies on a sheet of parchment paper and dust the tops of the cookies with the matcha powdered sugar using a fine mesh sieve.
- Spread a layer jam on the bottoms of the cookies and put the cut out cookies on top to sandwich them together.
- Fill the cut out with more jam using a small spoon.
-Assembled Cookies will stay in an airtight container in the fridge for several days. However, they do soften a bit after they are assembled, so if you like a crisper cookie, assemble them the day you want to serve them.
-You can reuse the scraps, but if the dough is cold, it will need to soften before you roll it out again.
-I used the smallest of these to cut out the cookies.
-The mini star cookie cutter is from this set.
-For the cookies in the last picture, I used a 2-inch round cookie cutter and the heart shaped mini cutter from this set. I baked those cookies for about 7 minutes since they were smaller.