I hope you enjoyed your weekend! The highlight of mine was meeting my sister at our parent’s house early yesterday morning to treat our Dad to a Father’s Day feast. I brought along a basket filled with ingredients for pancakes and sausage scramble, and Christina, my sister, brought her mad chopping skills. Boy can that girl wield a knife!
The three of us hung out in the kitchen while Christina and I cooked, then spent the day out on the patio sharing jokes, telling stories, and smiling incessantly.
Just look at how happy he is there with that stack of pancakes in front of him
I owe so much to my Dad. He has supported me through the rough patches, has one of the strongest shoulders to cry on, and always knows how to make me laugh.
I was in such a cheery and loving mood when I got home that I decided to make Kevin a treat using his favorite fruit of all time, raspberries.
Kevin goes crazy for raspberries. Every time we go grocery shopping together he makes it his mission to find as many new raspberry flavored foods as possible. The items he finds are usually a disappointment – artificial color there, unnatural flavor there, and loads of sugar to top it all off. In an effort to help him avoid as many processed raspberry treats as possible, I try to create recipes that will nourish his raspberry obsession without having his blood sugar sky rocket.
This week, I focused on combining his favorite fruit with his favorite cookie…
While the linzer cookie was a dessert reserved for Christmas during Kevin’s childhood i Germany, lightening up the recipe with grain-free flours, minimal sugar, and organic jam transforms it into a treat that can be enjoyed year round. And, if the organic jam happens to be raspberry flavored, you can bet Christmas or not, Kevin will be all over it!
- Sift almond flour, coconut flour, baking soda and salt in a large bowl. Set aside.
- In a smaller bowl, mix together oil, honey and vanilla with a hand mixer until combined.
- Add wet ingredients to dry, and mix with hand mixer until incorporated.
- Place dough in the center of a large piece of parchment paper and cover with an additional sheet of parchment. Roll out to ⅛ inch thick and place in the freezer for 30 minutes.
- Preheat oven to 350F and line a cookie sheet with parchment paper or silicon baking mat. Set aside
- Remove dough from freezer. Using a Wilton linzer cookie cutter set, press cookie shapes into dough. You will probably have to bake the cookies in batches as the dough becomes sticky after a couple of minutes. When this happens, place the first batch in the oven for 5 minutes, roll out dough to ⅛ inch thick again and place back in freezer.
- Remove cookies from oven when just lightly golden edges, no more than 5 minutes. Allow to cool on the parchment paper lined/silicon mat lined cookie sheet for 2 minutes before transferring to a rack to cool.
- Repeat with remaining dough, freezing for a couple of minutes in between batches.
- I kept the linzer heart cutouts and baked for 3 minutes once all cookies were done.
- Once cooled completely, place 1 tsp jam on the top of the rectangle pieces and place cutout section over top. Repeat with remaining cookies and enjoy!
While I let Kevin have the cookie sandwiches all to himself, you better believe I collected the little hearts for my lunches for the week. They’re just so cute and fun to eat!