Cranberry Linzer Cookies
Linzer cookies can be made with either hazelnut or almond flour, but for this version, I prefer almond, as it better compliments the sweet-tart cranberry jam.
Note: Linzer cookie cutters come in sets of two: a large, bottom cookie shape, and a small cut-out. If you don't have these speciality cutters, you can use any combination of large and small cutters or simply make the two halves of the sandwich the same size.
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Cranberry Linzer Cookies
About This Recipe
|Yield:||makes about 3 dozen cookies, depending on size of your cutters|
|Active time:||40 minutes|
|Total time:||2 hours|
|Special equipment:||electric mixer, rolling pin, linzer cookie cutters (see note), baking sheets|
|This recipe appears in:||Cookie Monster: Cranberry Linzer Cookies|
- 1 1/4 cups (about 7 ounces) almond flour
- 2 cups (about 10 ounces) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1/2 cup (3 1/2 ounces) sugar
- 1 cup confectioners sugar, plus more for dusting
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup cranberry jam
Adjust oven rack to middle and lower middle positions and preheat oven to 375°F. Line two baking sheets with parchment paper. In a medium bowl, combine almond flour, flour, baking powder, salt, and cinnamon; set aside. In a large bowl, beat together butter, sugar, and 1 cup confectioners sugar with an electric mixer until light and fluffy, about 3 minutes. Add vanilla and egg and beat to combine. Add dry ingredients and beat until just combined. Divide dough into two equal portions, wrap in plastic wrap, and let chill in fridge for at least 30 minutes.
On a clean, lightly floured work surface, roll out one ball of dough to a rectangle roughly 8-inches by 12-inches and 1/8-inch thick. Using a heart-shaped cookie cutter (see note above) cut out an even number of cookies. Use smaller cutter to cut holes in centers of half of cookies. Place cookies on prepared baking sheet, leaving 1/2-inch space between each cookie. Gather cookie scrapes and re-roll until 1/8th-inch thick. Stamp more cookies. Continue until all of the dough is used up and the baking sheets are full. Bake cookies until golden, about 15 minutes, rotating back to front and top to bottom once during baking.
Let cookies sit at room temperature until cool enough to handle, about 5 minutes. Transfer to a wire cooling rack to cool completely. Spread bottom halves with jam. Top with a cut-out cookie. Dust finished sandwiches with confectioners sugar. Serve. Uneaten cookies can be stored in an airtight container at room temperature for up to 3 days.