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Valentine’s Day Blood Orange Linzer Cookies

Image and recipe from Megan Horowitch of  @shortgirltallorder

Image and recipe from Megan Horowitch of @shortgirltallorder

We think that homemade cookies are their own type of love language. Our friend Megan (@shortgirltallorder) shared this amazing recipe with us that puts our seasonal citrus to great use and are perfect for a Valentine’s Day treat.


Vegan Blood Orange Curd

  • 1/2 cup fresh blood orange* juice (about 2 small blood oranges) juiced

  • 1 Tbsp arrowroot powder

  • 2 Tbsp organic sugar

  • 1/4 c coconut cream (not milk, just the cream. If you only have canned coconut milk*, refrigerate and use cream on top)

  • 2 Tbsp vegan butter

Linzer Cookie Ingredients

  • 1/4 c vegan butter

  • 1/2 c organic powdered sugar

  • 1 flax egg (mix 1 Tbsp ground flax seed* with 3 Tbsp water and let sit 5 minutes to thicken)

  • 1 tsp vanilla bean paste/extract

  • 1 1/4 c pastry/cake flour

  • 1/4 c ground almond flour*

  • 1/2 tsp salt

  • 1/2 tsp cinnamon


  • 2 Tbsp organic powdered sugar


Making the Vegan Blood Orange Curd

  1. Add your blood orange juice, sugar, and arrowroot powder to a small saucepan and whisk to combine. Place the saucepan over low heat and then add in the coconut cream. Whisk until the coconut cream has melted.

  2. Bring the curd to a simmer and cook about 5 minutes until thick. Don't let the curd bubble too hard and whisk the mixture continuously while cooking. You will know the curd is done if you lift the whisk from the saucepan and the curd very slowly drips off the whisk.

  3. Remove the blood orange curd from the heat and immediately stir in the butter. Let the curd cool to room temperature and then add to a closed container. Let the curd "set" in the fridge for 4-24 hours before adding to your cookies or eating.

Make the Vegan Linzer Cookies

  1. Sift your pastry flour, almond flour, salt, and cinnamon into a mixing bowl and set aside.

  2. Next, add your butter and powdered sugar to a standing mixer and cream together until light and fluffy. This should take about 2-3 minutes. Once creamed, add in your flax egg, vanilla, and sifted dry ingredients and mix until a thick dough is formed.

  3. Remove the dough from the mixing bowl and form into a large ball. Then roll the dough between 2 pieces of parchment paper until about 1/4" thick in height.

  4. Use your Linzer cookie cutter to cut out an even amount of top and bottom cookies (with and without the heart-shaped insert). Each time you cut out cookies, form the scraps into a ball and roll out again between the parchment paper until no dough remains.

  5. Add the cookies to a lightly greased baking sheet or a baking sheet topped with parchment paper. Then, place into the fridge for at least 10 minutes. This step is important so the cookies don't spread much while baking.

  6. Preheat the oven to 350F while the cookies are in the fridge. Take the cookies out of the fridge and bake for 12 minutes. Remove from the oven and let cool on the baking tray for 2 minutes before removing. Then, move to a cookie cooling rack to cool completely.

Assembling the Cookies

  1. Once cooled, take the heart shaped top cookies and dust with the additional 2 Tbsp powdered sugar.

  2. Top the bottom cookies with about 1 tsp of blood orange curd. Then, sandwich the cookies together and enjoy!

Recipe Notes and Variations

You will need a Linzer cookie press to make these cookies. Megan used this one, but any will work. You will want to make your blood orange curd at least 4 hours and ideally 24 hours before baking your cookies so it has time to “set” and become creamy. Also, you will have extra blood orange curd after filling the cookies, so don't be alarmed if you don't use it all. You can store it in the fridge for 2-3 weeks to enjoy. The spice pairing of cinnamon & citrus is a magical one and we recommend trying it in other desserts, too!