Cardamom Linzer Cookies with Lingonberry Jam
A delicious twist on traditional linzer cookies with cardamom-infused dough and lingonberry jam filling. Might be the perfect holiday cookie!
Servings: 16
Equipment
- linzer cookie cutter buy them here
Ingredients
- 12 Tbsp salted butter, at room temperature, (1 1/2 sticks)
- 1/2 cup powdered sugar, plus more for dusting the cookies
- 1 tsp ground cardamom
- 2 large egg yolks
- 2 tsp vanilla paste or extract
- 1 1/2 cup all purpose flour
- 1 cup Lingonberry jam, more or less.
Instructions
- In a stand mixer cream the softened butter, sugar, and cardamom until light and fluffy, scraping down the sides of the bowl a couple of times to get everything well incorporated.
- Beat in the egg yolks, one at a time, and scrape again to get a smooth batter. Beat in the vanilla paste or extract.
- With the mixer on low add the flour to the batter slowly until it's completely incorporated. Do the last bit of mixing by hand, making sure to scrape the sides and especially the bottom of the bowl, where butter can accumulate.
- Turn the dough onto a lightly floured surface and bring it together into a ball. Divide the ball in half and pat each half into a flat disk. Wrap in plastic and refrigerate for 45 minutes to an hour.
- Preheat the oven to 350F and line 2 baking sheets with parchment paper. Note: for cookie baking I like to use non-insulated stainless steel pans like these.
- Remove just one disk of dough from the fridge and roll it out to about 1/4 inch thick. Use this first sheet to cut out all the bottoms of the cookies. Transfer to your cookie sheet and bake for 10-12 minutes. They will still be pale, but just beginning to turn golden at the edges. Let cool for a couple of minutes on the pan, then transfer to a rack.
- Repeat with the second sheet of dough, this time to make the tops with the little cutout in the center.
- When all the cookies are cooled, dust with powdered sugar.
- Flip the bottoms over and spread with a layer of jam. Add the top cookie and press down lightly.
- Cookies are best when freshly baked, but can be held at room temperature for a couple of days. They will soften slightly overnight from the moisture of the jam filling. These linzer cookies can be frozen for up to 3 months.
Nutrition
Serving: 1 cookie · Calories: 163 kcal · Carbohydrates: 19 g · Protein: 2 g · Fat: 9 g · Saturated Fat: 6 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 46 mg · Sodium: 72 mg · Potassium: 26 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 293 IU · Vitamin C: 0.03 mg · Calcium: 9 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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