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Linzer Cookies with 3 Jams

This delicious recipe was created by a friend of Foodlyn.   If you love baking, you must subscribe to her fantastic blog Sweet Things by Lizzie.  Her delectable creations come from her deep love of baking, which she traces back to her childhood memory of her dad bringing home an Easy Bake Oven.  So many of us have wonderful memories of our time as children learning to cook alongside family or friends.  Lizzie's recipe incorporates almond flour which gives the cookies a nutty and rich flavor.  She uses Blueberry Lime jam, Strawberry Balsamic jam and Apple Conserve on these cookies and dusts them with powdered sugar.  They are as beautiful as they are delicious!  And fans of Lizzie's blog write that her recipe is clearly written and results in perfect cookies every time.  Enjoy them!

This recipe makes about a dozen sandwich cookies. Prep time is approximately 2 hours including chilling.  Baking time is 10-15 minutes.

Ingredients

  • 1 1/4 cups unsalted butter at room temperature
  • 1 teaspoon best quality vanilla extract
  • 2/3 cup granulated sugar
  • 2 cups all purpose flour plus more for dusting your board
  • 1 1/3 cups almond flour (Lizzie uses Bob's Red Mill)
  • Approx 1/2 to 3/4 cup jam

Preparation

  1. Beat butter, vanilla and sugar together until light and fluffy
  2. Stir in a cup of the white flour and all of the almond flour and beat until incorporated
  3. Add the last cup of flour until the dough comes together in a ball and is not sticky anymore. If it continues to feel sticky, add another tablespoon or more of flour
  4. Separate the dough into two pieces and wrap separately in plastic wrap. Refrigerate for at least an hour or until the dough is nice and chilled
  5. Preheat the oven to 325-degrees F. Line two baking sheets with silicone baking mats or parchment paper
  6. On a well floured surface, roll out the first ball of dough until it is 1/4 inch thick (if you roll it too thin, it will be difficult to remove from the board
  7. Choose whatever cookie cutter shape you like. The traditional cookie uses a round cutter as the bottom piece and the top with the same shape, with a small round cutout in the middle so the jam shows through (see picture). Liz used a 2 1/2 inch cutter for the cookies and used a 1-inch cutter to cut the hole in the center of the top cookies
  8. Place the bottom pieces on one of your prepared cookie sheets. Place the cookies about an inch apart on the baking sheet
  9. Roll the second ball of dough out on the floured surface and cut the centers out of each cookie. You will probably need to use a spatula to transfer the cookies from the floured surface onto the prepared baking sheet
  10. Place both baking sheets into the refrigerator for approximately 15-minutes before you bake them, as this will prevent spreading while baking
  11. Bake the cookies in the preheated oven for about 5-minutes. Rotate the cookie sheets and bake for another 5-7 minutes until very lightly golden but not overdone. REMEMBER - the tops of the cookies with the holes in them will bake faster than the bottoms, so keep an eye on them
  12. Remove from the oven and cool on the baking sheet for 5-minutes. Remove and cool on baking racks. Cool completely
  13. Once the cookies are completely cooled, drop about a tablespoon of jam on to the center of each bottom cookie
  14. Dust the cookie tops with powdered sugar BEFORE placing them on top of the bottom cookies
  15. Place each sugar-dusted top over the bottom cookie, pressing lightly to form a sandwich cookie

To store the cookies, place them in an airtight container with waxed paper lined between each layer of cookies.  You can also freeze the cookies in an airtight container for up to a month.

Recipe and Photo reprinted with the permission of Sweet Things by Lizzie

$ 0.00

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