Linzer Cookies are not the quickest of cookies to put together but they are so beautiful, buttery, melt-in-your-mouth and delicious that it's worth the effort. Instead of the traditional jam filling, I used a jar of store-bought Bonne Maman Lemon Curd but you can certainly make your own. The fresh lemon zest I added to the cookie dough gave the cookie the right balance of buttery goodness and citrus. I absolutely love how pretty and super cute my cookies turned out. They would make a lovely gift especially during Christmas!
Ingredients:
All purpose flour 250 g
Toasted ground almonds 100 g
Unsalted butter 250 g
Sugar 115 g
Egg 1
Baking powder 1/2 tsp
Vanilla extract 1/2 tsp
Salt 1/2 tsp
Lemon zest 1 tsp
Lemon curd
Icing sugar for dusting
Toast ground almonds till golden brown and set aside.
In a medium bowl, sift together flour, baking powder and salt.
In bowl of stand mixer, mix butter and sugar till pale and fluffy.
Add egg and vanilla and mix till combined.
Add dry ingredients to mixture in 2 batches. Mix till incorporated and there are no lumps of flour but do not over mix or cookies will be tough.
Divide dough into 2, wrap in cling wrap and chill in fridge for at least an hour or up to a week.
Preheat oven to 175C.
On a floured surface, roll out dough to 5 mm thick. Cut circles using a fluted 5 cm cookie cutter. There should be about 54 circles. Using a small cookie cutter (I used a teddy bear and heart), cut out the middle of half the cookie circles.
Bake for 10-12 mins and transfer to a rack to cool completely.
Dust icing sugar onto the cookies with the cut outs.
Spread a teaspoon of lemon curd to the middle of the bottom cookie. Be careful not to spread all the way to the edges. Carefully place the dusted cookie on top.
Note: I halved the ingredients and made only half a batch of cookies.
Life gave me lemons so I made Lemon Cookies!
I love you beary much!
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