Wild berry jam linzer cookies recipe

Ingredients

• ½ cup strawberries, chopped
• 1 tablespoon raw honey (liquid or crystallized) or coconut nectar
• 3 tablespoons chia seeds

• 2 cups jungle peanuts, skinned if desired
• ½ cup coconut butter
• 2 tablespoons raw honey (liquid or crystallized) or coconut nectar
• ¼ teaspoon sea salt
• 1 teaspoon vanilla bean powder
• 1 tablespoon maca powder

1. First, make the Strawberry Jelly. Mix the strawberries and the honey in a food processor until smooth. Place in a bowl, and stir in chia seeds. Set aside.
2. If desired, roast the jungle peanuts at 275° for 20–25 minutes. Peanuts can also be sprouted; follow the sprouting directions.
3. Skin the peanuts by hand if you want a light-colored dough.
4. Place all the Linzer Cookie ingredients into a food processor, and mix until a dough forms.
5. Roll into a ⅛ to ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
6. Cut all the cookies with a cookie cutter; then with half of the cookies, cut out a smaller shape in the center to create a linzer cookie, or use a linzer cookie cutter. Or use a simple cookie cutter and sandwich the cookies.
7. Line up the solid cookies on a parchment-paper-lined sheet pan.
8. Drop 1 teaspoon of Strawberry Jelly on the solid cookie, then top with the cookie that has its center cut out.
9. Chill until ready to serve. Store chilled.