I’ve been cooking and baking like nobody’s business over the past 2 weeks, but it seems like I don’t have much to show for it here on the blog. That’s going to change VERY soon, though. I was just hired for seasonal employment at a big department store, but once the December holidays are over, I’m going to try to publish new recipe posts for you all 3 times a week. Pinkie promise! So this blackberry Linzer cookies recipe is my December submission for the Creative Cookie Exchange.
Each month we have a theme to bake our cookies around. You may remember my November submission was Caramel Apple Popcorn Cookies. Those were a HUGE hit! This month, everyone in the group thought it would a great idea to give you recipes for cookies that you can make ahead and freeze until you’re ready to bake and decorate them. It takes a bunch of busy work from you in December so that you can focus on your holiday entertaining, shopping, and anything else you’d like to be doing. Of course, maybe you ENJOY being crazy busy, in which case, I’ll bring you a notepad full of things from MY to-do list!
If you’re looking for inspiration for this month’s theme, check out what all of the hosting bloggers have made so far:
Salted Dark Chocolate Crisps from The Spiced Life
I love shortbread cookies, and linzers are really just shortbread dough with some nut flour (typically, almond or hazelnut) and a dash of flavored extract added to it. Of course, the primo ballerina of linzers are the preserves or chocolate that peek through the top of the cookie. For these cookies, I used almond flour, lemon extract, and blackberry preserves. Oh my goodness…they’re SO yummi!
The first step in the process for this linzer cookies recipe was to cut them out. I used special linzer cookie cutters that came with 5 different patterns in the box, but regular cookie cutters will work just fine. You’ll need a 2-inch cookie cutter for the cookie shape and a tiny cookie cutter to cut the shape of your choice from the center of the tops of each cookie.
After you’ve prepared the dough, cut the shapes out and lay them onto sheets of parchment paper or silicone baking mats. If you want to freeze the unbaked cookie dough from this point, you definitely can. My preference is to bake them first so that when I’m ready to serve them, all I have to do is remove them from the freezer, dust the tops with powdered sugar, and fill them with jam.
What do you think? I think it’s time to bake up this linzer cookie recipe!
- 2.5 ounces (1/3 cup) almond flour
- 6.6 ounces (1.5 cups) all-purpose flour
- 4 ounces unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1 tsp grated lemon zest
- 1/2 tsp lemon extract
- 1 egg
- Blackberry jam (or flavor of your preference)
- Sifted confectioners' sugar, for dusting
- Heat oven to 350 degrees F.
- In a medium bowl, use a hand or stand mixer to combine butter and 1/2 cup confectioners' sugar, until light and creamy. Add egg and lemon extract and beat until combined. Add flour and lemon zest and mix ONLY until most of the flour is combined. Do NOT over mix or your cookies will be tough and crumbly.
- Divide dough in half and wrap each half in plastic. Chill for at least 30 minutes.
- Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned mini cutter, cut a center hole into each of the tops.
- Bake for 7 to 9 minutes or until barely golden. The less browned they are, the softer the finished cookies will be.
- Cool on a wire rack. Place baked cookies into freezer safe plastic bags or wrap with plastic wrap and an exterior layer of aluminum foil to prevent freezer burn.
- When ready to assemble and serve, thaw cookies. Sprinkle tops of cookies with confectioners' sugar; spread a thin layer of jam onto bottom of each cookie and place a dusted top onto the top,pressing gently.