Video/Recipe: Coconut Date Linzer Cookie

coconut flour linzer tart, date linzer tart

Now that I am proficient in grain-free roll out cookie dough, I learned another recipe for an even better version! This is adapted from my husband’s grandmother’s famous butter dough. We call it Bella’s Muerbe Teig. That is German for butter dough. She used this dough for her famous apple cake (which I will not attempt just yet) and also for cookies. Since it is that time of the season, let’s make some fun linzer cookies with a grain-free and dairy-free adaptation of this dough!

A Linzertorte is a tart made of a rich buttery dough accentuated by almonds, lemon zest, and cinnamon.  The tart is traditionally filled with black currant preserves and topped with a lattice crust.  It originated in Linz, Austria in the 1600’s. Introduced to American in the 1800’s, raspberry has replaced black currant as the jam of choice.  Linzertortes are a traditional European Christmas pastry, a custom that is now enjoyed in the US.

Linzer cookies are made from the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich for the preserves.  Additionally, the top cookie has a small cutout in its center (known as Linzer eyes), thus exposing the underlying jam. This makes it more tempting.  The traditional cutout is circular, however, all sorts of shapes, are also used.

If you cannot find the special cookie cutters for making linzer cookies, all you really need are two circles of different sizes.

Coconut Date Linzer Cookie

Ingredients for dough

Ingredients for filling

  • 10 Medjool dates

Equipment

Instructions for dough

  1. With a hand held electric beater, blend together the softened butter or ghee and the honey
  2. Add the egg and beat to make a soft batter
  3. Mix in the flour in small increments. You want it to be soft and pliable
  4. Mix in the lemon zest and baking soda with the flour
  5. The dough should be soft but pliable
  6. Make 2 discs out of the dough and wrap in clear wrap
  7. Refrigerate for 10 minutes (this is optional. Just be sure the dough is room temperature when you are ready to use it)
  8. Prepare a floured surface (or tape parchment paper to the table and flour it)
  9. Place the disc back on the surface and roll out until it is about 1/4″ thick (it helps to cover with clear wrap or parchment paper when rolling)
  10. Use cookie cutters that are made for making linzer cookies, i.e. that have a cutout for the top cookie
  11. Cut equal amounts of top and bottom cookies and place on a cookie sheet lined with parchment paper
  12. Brush the top cookies with the white of an egg (optional)
  13. Bake at 350 degrees F for 7 – 9 minutes
  14. Let cool

Instructions for Filling

  • Cut the dates in half, remove the pit and soak for a least 1/2 hour to soften
  • In a small processor puree the dates as smooth as possible and set aside

Putting It All Together

  • Line up your bottom cookies and turn bottom side up
  • Using a small spatula, gently wipe about a teaspoon of the filling onto the cookie
  • Gently cover with the top cookie
  • This recipe yielded 1 1/2 dozen filled cookies

This post is shared at: Sugar-Free Sunday, Sunday School, Monday Mania, Barnyard Hop, Homemaker Monday, Real Food 101, Meatless Monday, Melt in Mouth Monday, Traditional Tuesday, Tasty Tuesday Tidbits, Hearth & Soul Hop, Tasty Tuesday, Made From Scratch Tuesday, Tasty Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Sustainable Ways, Healthy 2Day, Gluten-Free Wednesday, Mommy Club, What’s Cooking Wednesday, These Chicks Cooked, Full Plate Thursday, Simple Lives Thursday, Creative Juice Thursday, Pennywise platter, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food

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Leave a Comment

  • Cylkev November 28, 2011, 1:29 pm

    these look really good, look forward to trying them.

    Reply
  • Victoria November 28, 2011, 8:13 pm

    I so appreciate all your videos… they help so much!
    Thank you!

    Reply
  • Kendahl @ Our Nourishing Roots November 29, 2011, 1:50 am

    Okay, seriously?!  This looks completely awesome, and just my kind of flavors.  Plus they look beautiful!  (And I’m still not done geeking-out about your Pecan-Crusted Pumpkin Pie.)

    Reply
    • Jill November 29, 2011, 2:29 am

      Hi Kendahl,
      We must have the same taste buds as I love all your recipes!

      Reply
  • Christie November 29, 2011, 2:18 am

    These look good.  I have some questions about the date filling.  Do you soak the dates in warm water, or hot or cold?  Or maybe that doesn’t matter?  And do you use the water in the puree, or just the dates?  If so, how much water?  Thanks!

    Reply
    • Jill November 29, 2011, 2:30 am

      Hi Christie,
      I soak the dates in room temperature water that comes out of my water filter. I don’t think it really matters. They get soft regardless. I then drain then water out just using my hands — a little water in it is fine. Then I process in the mini processor to a paste.

      Reply
      • Christie November 29, 2011, 5:48 pm

        Thank you for answering.  I realized that the video probably showed this, but I didn’t watch it because of our internet connection. 

        Reply
  • Raj @ Flipcookbook November 29, 2011, 5:07 am

    Oh yum. I’ve never used ghee to make cookies so I’m really looking forward to trying these out soon. Thanks for sharing at this week’s Sugar Free Sunday!!

    Reply
  • Brenda November 29, 2011, 2:17 pm

    Great job, Jill! I am super excited to try this recipe! I have all of the ingredients, so I might just try them with my kiddos today! 🙂

    Reply
    • Jill November 29, 2011, 2:56 pm

      Hi Brenda!
      Please let me know how it turns out!

      Reply
  • Meagan November 29, 2011, 5:33 pm

    I’ve never tried grain free and “sugar” free cookies because usually they just don’t turn out… either the grain is needed or the sugar is needed for both browning and chew. BUT I’ve been seeing a couple really good grain free sugar cookie recipes out there so I think I am just gonna try it. Your’s looks great! Really pretty. Also it was fab meeting you at the conference!

    Reply
    • Jill December 2, 2011, 12:57 am

      Hi Meagan,
      It was great to meet you too! I’ve been seeing your avatar a lot lately now that I know you!

      Reply
  • Victoria Rockcliffe November 29, 2011, 6:49 pm

    These look good!

    Reply
  • Amee November 29, 2011, 10:31 pm

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    Thank youAmee

    Reply
  • Mhilton05 November 30, 2011, 2:58 pm

    Your cookies are picture perfect.  Great work.  I would love for you to share your tallents at Bacon Time. Linky is fri-monday.

    http://bacontimewiththehungryhypo.blogspot.com/2011/11/christmas-tree-craft.html

    Reply
  • April Harris November 30, 2011, 7:02 pm

    Linzer cookies are one of my absolute favourites, but I have only ever had the with raspberry jam before. I do love dates, and I think your cookies sound wonderful, especially with the coconut. Thank you for sharing your recipe and video with the Hearth and Soul hop. 

    Reply
  • winnie rottem December 1, 2011, 10:40 pm

    Beautiful cookies. These are one of my favorites
    Thank you so much for the video!:)

    Reply
    • Jill December 2, 2011, 12:58 am

      Hi Winnie,
      Thank you. I hope it helps!

      Reply
  • Jen December 2, 2011, 12:11 pm

    Already pinned this to Pinterest!  Can’t wait to make these!

    Reply
  • ButterYum December 3, 2011, 4:29 am

    These cookies are so darn cute – really adorable.

    🙂
    ButterYum

    Reply
  • Miz Helen December 3, 2011, 3:35 pm

    Jill, I was just talking to Amy Green at Simply Sugar and Gluten Free and we both think this is a great cookie recipe. Your Coconut Date Linzer Cookies look delicious!  Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.

    Come Back Soon!

    Miz Helen

    Reply
  • Srl7698 December 8, 2011, 7:59 am

    Do you know if there is an SCD legal egg replacement that would work for this recipe?  Thank you for a wonderful blog!

    Reply
    • Jill December 8, 2011, 12:23 pm

      Hi Sri,
      Here is an egg replacer that is SCD legal however I have not used it in any recipe. Please let me know how it works if you use it!

      Recipe:
      1 egg = 1 tsp gelatin, 3 Tbs cold water and 7 tsp boiling water
      2 eggs= 2 tsp gelatin, 1/3 C. cold water and 1/2 C boiling Water
      3 eggs= 1 Tbs gelatin, 1/2 C. cold water and 1/2 C Boiling water

      Before Baking:
      1. Place, cold water in bowl
      2. Sprinkle gelatin to soften. Mix thoroughly with spoon.
      3. Add boiling water until desolved.
      4. Place in freezer to thicken while mixing cake or cookies or refrigerate
          (refrigeration takes a little longer)
      5. When time to add eggs, take thickened gelatin from freezer or
      refrigerator and beat until it’s frothy.. <———- THIS IS MOST IMPORTANT!!
      6. Add to recipe instead of eggs.

      Reply
  • Shannon December 9, 2011, 2:47 pm

    Slightly late, but thank you so much for linking up to Friday Food last week on Momtrends.com!  I love linzer cookies, my mom makes them every Christmas!  ~Shannon

    Reply
  • Mindy December 9, 2011, 8:56 pm

    I would like to try these, but need to use the ghee instead of butter.  I’m confused by your measurements, though.  1/4 lb of butter is 1/2 cup – why would you need twice as much ghee for the recipe to work?

    Reply
  • guest December 19, 2011, 12:03 am

    how about adding some coconut oil or butter to the date paste?

    Reply
    • Jill December 19, 2011, 12:27 am

      Hi Guest,
      I never thought to do that but I guess it could work as long as it doesn’t make it too thin.

      Reply
      • guest December 19, 2011, 1:13 am

        I guess I’m just trying to find ways to add extra fat especially with sweet things 🙂

        Reply
        • Jill December 19, 2011, 1:48 am

          It’s a good idea and probably would taste great!

          Reply
  • Sarah Smith December 20, 2011, 3:15 pm

    Hi Jill,
    In the video, you say it has 1 cup of butter or ghee, but the recipe ingredients say 1/2 cup.  Which is correct?  Can’t wait to try these!

    Reply
  • Jill December 20, 2011, 5:22 pm

    Hi Sarah,
    It should be 1/2 cup of ghee. The video was corrected was an annotation. Please let me know how it goes!

    Reply
  • Carol Ann December 19, 2012, 3:23 pm

    These look great and I will be trying them! love using coconut flour. Really like your apron too! I’m the only person I know that uses one. Have a great Christmas!

    Reply
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  • Misha September 20, 2014, 4:31 am

    You mention in the introduction that the recipe is dairy-free, but the first ingredient listed is butter or ghee (both dairy products). Do you have a dairy-free version that you tried?

    Reply