More paleo PIE CRUST mix fun coming at ya! Our new Paleo linzer cookies are just too cute!!! After we posted our new LEMON CURD MUFFINS a few weeks back guess what we had? Leftover curd! Making these fun and oh so bright little cookies was the most obvious thing to do with that leftover curd. You will need a bit to make this recipe, so head on over and make those muffins so you are ready to make and enjoy these.
With the collaboration of our new PIE CRUST MIX from LEGIT BREAD COMPANY last Fall, we are constantly trying to come up with new ways to use it. It is NOT just for pie and it’s turning out to be quite the versatile little recipe and mix ever. Never fear, the original recipe for our paleo PIE CRUST lives here on the blog, so if you don’t happen to have the mix on hand, here is that recipe.
Here are a few of the other fun delights you can make with it:
A great tip here for these paleo linzer gems. We call this “dessert prep” instead of meal prep! Make the lemon curd up ahead of time, days ahead of time even. Find that recipe here, on our LEMON CURD MUFFIN page! You can also make up the cookies ahead of time and pop those babies in the freezer. When you’re ready to assemble, let them come to room temperature and assemble. Just like that you’ve got a tasty little brunch treat that is impressive and very tasty!
lemon curd linzer cookiesCourse: DessertCuisine: AmericanDifficulty: Easy
1 pie crust recipe or PIE CRUST MIX
3-4 tbsp lemon curd, see link above (or jam)
Sprinkle of organic powdered sugar (or powdered maple sugar)
- 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
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