1?3 cup organic vegetable shortening (coconut oil or butter can also be used)
5ounces(3/4 cup) granulated sugar
1?2 teaspoon pure lemon extract (or to taste)
FOR THE BUTTERCREAM
2ounces(4 tablespoons) unsalted buttersoftened
1cupconfectioner's sugar or confectioner's sugar substitute
2-4tablespoonsstrawberry jam or preservesplus more for filling.
Combine the flour, baking powder, and salt in a small bowl. Set aside for use in Step 4.
Using an electric mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy.
Gradually add the sugar and beat until light and fluffy, about 1 minute. Do not overbeat, or your cookies will dome upon baking, making them more difficult to decorate later.
Whisk together the egg, milk, and lemon extract in another bowl.
Slowly blend into the butter mixture on low to medium speed and mix until smooth. Scrape down the sides of the bowl, as needed, to ensure even mixing.
Turn the mixer to low speed and gradually add the reserved dry ingredients, mixing until just incorporated.
Flatten the dough into a disk, wrap tightly in plastic, and refrigerate about 3 hours, or until firm enough to roll without sticking.
Position a rack in the center of the oven and preheat the oven to 375°F. Line 2 cookie sheets with parchment paper (or silicone baking mats) and set aside.
On a lightly floured surface, roll the dough to a 1?8- to 3?16-inch thickness. (Note: It’s best to roll these cookies no thicker than 3?16 inch in order to keep them their flattest for decorating.)
Cut out assorted shapes with your favorite cookie cutters for the top portion of your linzer cookies. Carefully transfer the cookies to the prepared cookie sheets with an offset spatula, leaving no less than 3?4 inch between each cutout.
Baking time will vary considerably with cookie size and thickness. Bake until the cookies are lightly browned around their edges, about 8 to 10 minutes for 2 1?2-inch round cookies. Let cookies cool 1 to 2 minutes on cookie sheet before transferring to wire racks to cool completely before dusting the tops with powdered sugar. Assemble two cookies with buttercream and and a dollop of jam between them.
To make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and shortening on high speed for 1-2 minutes, until well combined and fluffy. Add jam and milk and mix to combine.
Reduce speed to low and slowly incorporate the confectioner's sugar. For a thicker consistency, add more sugar. To thin it out, add more milk or jam, one teaspoon at a time until desired consistency is reached.
For easiest handling, the dough should be chilled about 3 hours before rolling and cutting. The dough can be frozen for 1 month or more with minimal loss of flavor if wrapped tightly in plastic and then foil. For best eating, store baked cookies in airtight containers at room temperature and enjoy within 1 week.
This recipe for Strawberry Lemon Linzer Cookies was created by ItsYummi.com. https://www.itsyummi.com/strawberry-lemon-linzer-cookies/ is copyrighted and may not be used without prior consent in writing from the owner.