I use a 2 snowflake cookie cutters from this set for these cranberry linzer cookies but you can cut the cookies in whatever shapes you like! Tip: for cleaner looking cookies, dust the powdered sugar on the tops separately before assembling. Sprinkle the tops cookies with powdered sugar and then place on top of the cranberry cookie. Once the cookies and cranberry sauce are cool, spread the bottom cookies with about 1 teaspoon of sauce. Let the cookies cool completely before assembling. Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results. This ensures the cookies won't spread during baking.īake for 9-11 minutes or until the edges are set. Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. Re-roll and cutout the scraps, making sure to have an even number of tops and bottoms for the cookies. Then cut a smaller snowflake out of the center out of half of the cookies. On a lightly floured surface, roll out the dough ¼ inch thick and cut into snowflakes. Refrigerate until firm (1-2 hours minimum but up to 24 hours). Press the dough into a disc and wrap tightly in plastic wrap. If the dough doesn't come together, you can add a teaspoon of milk or water at a time until it does. The dough should come together into a ball but will feel dry. Cream the butter and sugar until smooth and fluffy, about 2 minutes.Īdd in the egg and vanilla and mix until fully incorporated.Īdd in the flour, almond flour, cinnamon, and salt and mix until just combined. How to Make Snowflake Linzer CookiesĪdd the softened butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Transfer to a bowl and chill until ready to use. Reduce the heat and simmer for 10-15 minutes or until the jam has thickened. Bring to a boil over medium-high heat, stirring frequently until the cranberries begin to split open. Leftover Cranberry Sauce - I like to use my leftover homemade cranberry sauce to fill these cookies, but if you just love cranberries you can make a full batch just for this! How to Make Cranberry SauceĪdd all of the cranberry sauce ingredients to a medium saucepan. You just need a few ingredients to make these cranberry linzer cookies.Īlmond Flour - I like substituting a portion of the all purpose flour with almond flour in all my cookies! It yields a more tender cookie with just that slight almond flavor. Raspberry, current, and chocolate hazelnut are all popular choices! But I love using leftover cranberry sauce to make these linzer cookies! Ingredient Notes You can use any jam that you have on hand to fill linzer cookies. You can toast and grind the almonds yourself if you prefer, but I always have a huge bag of almond flour on hand for baking! Traditionally linzer cookies are made with a combination of flour and ground almonds, which helps give them their light, crumbly texture. Linzer cookies are a fun sandwich cookie which have a similar almond flour dough and are filled with jam. The tart has a crust made from flour and ground almonds and is filled with fruit preserves and a lattice crust. Linzer cookies are the cookie version of the Austrian dessert, linzertorte. Linzer cookies are one of my favorite Christmas cookies because they're just so pretty! You can make them in almost and shape with any filling, but these snowflake shaped cranberry linzer cookies are my favorite! Jump to:
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