50gmsIcing sugarPlus extra for dusting on top of the cookies
2tspFresh Lemon Juice
Preheat the oven to 180C and a line a baking sheet with parchment paper or silpat. Keep a 2.5" Christmas Tree cookie cutter handy.
Beat the chilled coconut oil and icing sugar until slightly fluffy.
Mix in the vanilla extract,lemon zest,lemon juice,salt and buckwheat flour. Use your hands to bring together the dough gently.
Divide the dough into half. Roll each half into a flattish ball. Cover with foil and place in the refrigerator for 15-20 minutes or so.
Flour your work surface well, working with one dough ball at a time, roll out into a rough circle, about 1/8" thick.
Use the Christmas Tree shaped cookie cutter, cut out the cookies. Use a straw to make holes in half of the cookies. As you will be sandwiching the cookies, make sure there are equal number of whole cookies and cookies with cutouts.
Place them on the baking sheet and bake for about 10-12 minutes, until golden.
Once the cookies are cooled, place one whole cookie, right side down, put a small teaspoon of jam in the center and spread it gently. Place the cutout cookie on top. Press it slightly, till the jam oozes out a bit from the cutouts. Continue with the rest of the cookies.
Once the cookies are sandwiched, dredge the cutout cookies with icing sugar.
Store in an airtight jar for 3-4 days. Enjoy!
Lemon Buckwheat Linzer Cookies - https://www.tashasartisanfoods.com/blog/ -December 7, 2018