Sliced Linzer Cookies
Recipe by Nicole Thom-Arens ispired by King Arthur
Makes 16 cookies
When you want the flavors of a Linzer cookie but lack the time and patience to make the perfect delicate sandwich cookies, this is the perfect recipe. These two-bite cookies are perfect for a holiday cookie tray or giveaway. Use the leftover raspberry compote for Norwegian Rice Pudding or Raspberry Swirl Almond Cake.
Ingredients:
5 tablespoons granulated sugar, divided1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)1 teaspoon lemon zest6 tablespoons butter, softened1 egg yolk1/2 teaspoon vanilla bean paste3/4 cup all-purpose flour1/4 cup almond flour2 1/2 cups frozen raspberries1 lemonPowdered sugar for dusting
Instructions:
1. Line a baking sheet with parchment paper. Set aside. 2. Zest the lemon into a small bowl. Set aside.3. Add the raspberries to a medium saucepan. 4. Add 2 tablespoons of sugar and the juice of half the lemon to the raspberries. Cook over medium heat until the raspberries are boiling. Reduce to a simmer and cook until nearly all of the liquid has evaporated and you’re left with a thick compote. Stir frequently. 5. While the raspberries are cooking, make the cookie dough. 6. Add 3 tablespoons granulated sugar, salt, and lemon zest to a medium mixing bowl. Rub the zest into the sugar mixture until well combined. 7. Add the butter. Cream the butter and the sugar until smooth. 8. Add the egg yolk, vanilla, and 1 teaspoon of lemon juice. Mix until well combined. 9. Add the flours. Mix until a dough begins to form. 10. Using your hands, split the dough into two equal parts. Roll each half into a 10-inch-long by 1- to 1 1/2-inch-wide log on the parchment paper-lined baking sheet. Using your pinky finger, make a trough along the log leaving a half-inch space at each end. 11. Chill the dough uncovered in the fridge for at least 30 minutes. 12. When the raspberries have reduced into a thick compote, transfer the compote into a heat-safe container. Chill until you’re ready to use. 13. Once the cookie dough and raspberry compote have cooled, preheat the oven to 375 degrees. 14. When you’re ready to bake the cookies, remove the chilled cookie dough and raspberry compote from the fridge. Fill the trough of each log with the chilled compote, being careful not to overfill. 15. Bake the cookies at 375 degrees for 16 to 18 minutes or until the edges of the cookies are golden brown. 16. Remove the cookies from the oven and allow to cool slightly on the pan. Once slightly cooled and firm, transfer the cookie logs along with the parchment paper to a cooling rack. Allow the cookies to cool completely. 17. Once cooled, place a thin strip of parchment paper over the jam, and dust with powdered sugar. Slice each log into 8 pieces on a diagonal.
Store cookies in an airtight container at room temperature for up to 3 days or longer in the fridge.
Ingredients:
5 tablespoons granulated sugar, divided1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)1 teaspoon lemon zest6 tablespoons butter, softened1 egg yolk1/2 teaspoon vanilla bean paste3/4 cup all-purpose flour1/4 cup almond flour2 1/2 cups frozen raspberries1 lemonPowdered sugar for dusting
Instructions:
1. Line a baking sheet with parchment paper. Set aside. 2. Zest the lemon into a small bowl. Set aside.3. Add the raspberries to a medium saucepan. 4. Add 2 tablespoons of sugar and the juice of half the lemon to the raspberries. Cook over medium heat until the raspberries are boiling. Reduce to a simmer and cook until nearly all of the liquid has evaporated and you’re left with a thick compote. Stir frequently. 5. While the raspberries are cooking, make the cookie dough. 6. Add 3 tablespoons granulated sugar, salt, and lemon zest to a medium mixing bowl. Rub the zest into the sugar mixture until well combined. 7. Add the butter. Cream the butter and the sugar until smooth. 8. Add the egg yolk, vanilla, and 1 teaspoon of lemon juice. Mix until well combined. 9. Add the flours. Mix until a dough begins to form. 10. Using your hands, split the dough into two equal parts. Roll each half into a 10-inch-long by 1- to 1 1/2-inch-wide log on the parchment paper-lined baking sheet. Using your pinky finger, make a trough along the log leaving a half-inch space at each end. 11. Chill the dough uncovered in the fridge for at least 30 minutes. 12. When the raspberries have reduced into a thick compote, transfer the compote into a heat-safe container. Chill until you’re ready to use. 13. Once the cookie dough and raspberry compote have cooled, preheat the oven to 375 degrees. 14. When you’re ready to bake the cookies, remove the chilled cookie dough and raspberry compote from the fridge. Fill the trough of each log with the chilled compote, being careful not to overfill. 15. Bake the cookies at 375 degrees for 16 to 18 minutes or until the edges of the cookies are golden brown. 16. Remove the cookies from the oven and allow to cool slightly on the pan. Once slightly cooled and firm, transfer the cookie logs along with the parchment paper to a cooling rack. Allow the cookies to cool completely. 17. Once cooled, place a thin strip of parchment paper over the jam, and dust with powdered sugar. Slice each log into 8 pieces on a diagonal.
Store cookies in an airtight container at room temperature for up to 3 days or longer in the fridge.