Classic Linzer Cookies
One of the most iconic desserts of the holiday season is the famous Linzer cookie. It's a wonderful sandwich cookie that has a warm nutty flavor in the dough, and of course -- the jam that sweetens your tongue with every bite. This variation of the Linzer cookie is my own recipe, and while the traditional recipe calls for raspberry jam I encourage you to mix things up! I love using Stone Hollow's Fairytale Plum Preserves, the extra tart is simply delicious.
12 Tablespoons of Butter, softened
½ cup of granulated sugar
1 teaspoon of cinnamon
2 teaspoons of vanilla extract
1 ⅓ cup of all purpose flour
¾ cup of almond flour
2 teaspoons of sea salt
1 large egg yolk
Jam for filling, raspberry (if you’re the traditional sort)
Confectioners sugar for sprinkling
Prepare the dough:
Beat the softened butter, sugar, and cinnamon until combined. Use a rubber spatula to scrape down the sides of your mixer. After two minutes, add egg yolk and vanilla extract.
Meanwhile, in a separate bowl use a whisk to mix both fours and salt until combined.
Combine one half of the flour mixture with the egg mixture until combined, then add the other half of the flour mixture. It’s important not to over beat the mixture, and to stop once everything is nicely combined.
Divide the dough in half, wrap in plastic wrap, then press into disc forms. Place in your refrigerator then let it rest for an hour.
Assemble the dough:
Take the dough from the refrigerator and allow to soften for five minutes, or until it is soft enough to roll. It should feel cold to the touch, but should allow for room to move.
Flour your surface and roll out one disc to 1/8"-thick. Use a round cookie cutter to cut out cookies and place on a lined baking sheet. Gather the excess dough, roll, cut, and repeat.
If at any time the dough becomes sticky and difficult to work with, simply refrigerate it for 20-30 minutes, until it feels cool and firm to the touch.
After your cookies are cut, place the baking sheet in the refrigerator for 30 minutes, and set your oven to preheat at 350°F.
While your first round of cookies is chilling, repeat the process with the other disc. After you've transferred 15 rounds to your baking sheet, use the smallest cookie cutter you have to make the classic peekaboo cutouts in the center of each cookie. Then, place the cookies in the refrigerator for 30 minutes to chill.
Bake all of the cookies for at least 12 minutes, or until the edges have turned a crisp golden brown.
Allow them to cool on the baking sheet, then transfer to your baking rack to cool completely.
Once the cookies with the peekaboo holes have completely cooled, place them on a cookie sheet and sift powdered sugar over the top.
Flip the remaining cookies flat side up, and spoon a small teaspoon of jam in the center, and spread it evenly. Top with the sugar-dusted cookies.
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