Coconut Hot Pepper Jelly Linzer Cookies

Recently I started experimenting with coconut flour. My first attempt was a disaster when I had the crazy idea to try and make matzoh with it.  Big. Fail.

This was my next attempt and they worked out way better than I expected.

Not only did these taste wonderful, I had bought some vintage tupperware cookie cutters at a tag sale for $1 last year and got to finally use them for this recipe. I am not sure this reversible one was made to be a Linzer cutter but I made it work because I loved the unusual star design.

For the filling I used an open jar I had in the fridge of Trader Joe’s Hot Pepper Jelly. The combination of the creamy dense cookie and the pleasant sting of the spicy filling was incredible.

Of course you can make your own homemade hot pepper jelly or use any leftover or forgotten jam, jelly, curd or chocolate you have at hand. Whatever you choose to pair these with, the recipe is a keeper.

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Coconut Linzer Hot Pepper Jelly Cookies

Course Cookies, Dessert, Snack

Cuisine Austrian, German

Keyword Austrian cookies, coconut, coconut cookies, hot pepper jelly, Linzer Cookies

Prep Time 30 minutes

Cook Time 12 minutes

Chill Time: 30 minutes

Servings 20 Cookies

Author Lora Wiley-Lennartz

Ingredients

• 2 cups AP flour
• 3/4 cup coconut flour
• 1/8 teaspoon salt
• 1 cup unsalted butter
• 3 egg yolks
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/2 cup coconut flakes sweetened or unsweetened
• 1 cup hot pepper jelly
• 1/2 cup powdered sugar for dusting

Instructions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.

2. Whisk flours & salt together. Set aside.

3. Beat butter & sugar until creamy

4. Add egg yolks one at a time.

5. Mix in extracts.

6. Beat in coconut flakes

7. Turn the mixer speed down to low. Add flour/salt mixture until just combined.

8. Wrap dough in plastic wrap and chill for at least 30 min.

9. Preheat oven to 350F.

10. Roll out the dough on a lightly floured surface. The dough will be crumbly but stick with it.

11. Cut shapes out of the dough. Use the small cutter to cut shapes out of the center of half them.

12. Bake 10-12 min.*

13. Transfer to wire racks to cool completely.

14. Spread the powdered sugar out onto a small plate.

15. Spread the solid cookies with jelly

16. Dip the top of the cutout cookies in the powdered sugar and place on top of the jammed cookie.

17. Repeat until you have paired them all. Plate & Serve.

Recipe Notes

*TIP: It’s better to bake the tops and bottoms separately on separate baking sheets as the baking times will vary.