Lemon Curd Linzer Cookies (Paleo/Gluten Free) (Edit recipe)

While these aren't officially a linzer cookie, traditionally an Austrian shortbread cookie, they sure are delicious! Turns out making the cookies with our OG PIE CRUST RECIPE is quite tasty! The curd I use is from our LEMON CURD MUFFINS! I like to think that these lil' gems are great for “dessert prep!” Make the lemon curd up ahead of time, as well as the cookies*. When you’re ready to serve, assemble and place on a serving tray, just like that, you’ve got a tasty little brunch treat that is impressive and very tasty! Perfect for Spring Brunch, Mother's Day or even Easter!

30 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	44
Fat:	1 g
Carbohydrates:	10 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	1 mg
Fiber:	5 g
Sugars:	5 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 18

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe), or use our PIE CRUST MIX from Legit Bread Company, see below!
3 - 4 Tbsp Lemon Curd, see recipe link above for Paleo version
12-18 whole Organic Raspberries, or fruit of choice
1 - 2 Tbsp Grain-free Powdered Sugar, I prefer organic here/can sub with maple powdered sugar if desired

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 415° and prepare a baking sheet by lining with parchment or silpat mat.
Prepare pie crust as directed and divide in half. Roll out the first half between two pieces of lightly dusted parchment paper to approximately ¼“. Cut out cookies using a 2½“ scalloped edge cookie cutter (or just round,) rerolling scraps as needed, placing rounds on the prepared baking sheet. You should get about 18 “bottoms.” Repeat with the second half of the dough, this time cutting out the centers with a small ½“ circle cutter. You should have about 18 “tops.”
Dip your finger in a bit of water and dab each “bottom” surface, then place a “top” on the damp surface, pressing top/bottom together just slightly.
Place in the oven and bake for 12-15 minutes or until the edges begin to brown. Remove from the oven and allow to cool completely on the baking sheet.
When ready to assemble, dollop approximately ½ tsp of lemon curd in the center. Cut raspberries in half (or leave whole, your call) and place in the center of the curd. Repeat with remaining cookies. Dust with powdered sugar and serve.
Alternately, you can also add the dollop of the lemon curd or jam of choice in the center before baking for a tasty baked option finishing with a dusting of powdered sugar.
Store any leftovers in the fridge for up to 3 days.

Notes

You can purchase our PIE CRUST MIX directly from LEGIT BREAD COMPANY HERE!

These pie crust cookies can be frozen, simply place them on a baking rack then slide into your freezer. Once they're frozen, gently place them all in a freezer safe bag and put them back in the freezer. It may go without saying, but somewhere they won't get crushed, they are delicate cookies, so find a little place to stash them!