Cranberry Raspberry “Linzer” Cookies
Ingredients
Cookies:
1 cup sugar
3 cups unbleached all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 cup unsalted butter
1 egg
1 tbsp milk (of choice)
1 tsp almond extract
1 tsp vanilla paste
Cranberry Raspberry Jelly:
1 cup cranberries
1 cup raspberries
3 tbsp maple syrup
1 tsp orange zest
1/8 tsp almond extract
1/4 Tsp vanilla paste
1/8 tsp kosher salt
1 tsp tapioca flour
Method
Jelly:
Add all the ingredients to a small pot and place it over medium-low heat. Stir continuously to prevent clumping until the mixture starts to simmer.
Once the mixture begins to simmer lightly reduce the heat to low and let it cook for about 15-25 minutes, stirring occasionally.
Once the mixture has cooked down, remove from the heat and let it cool.
Once cooled, transfer the jelly to a blender and blend until smooth. Pour the blended jelly into a small bowl and refrigerate until ready to use.
Cookies:
In the bowl of a stand mixer, cream together the butter and sugar until smooth. Add in the vanilla, almond extract, and eggs, and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
Refrigerate the dough for 30-60 minutes. Once chilled, divide the dough into quarters and roll it out on a floured surface. Use a large cookie cutter for the bottom of the cookie and a smaller cutter to create a window in the center of the top cookie.
Preheat the oven to 350°F.
Place the cut cookies on a parchment-lined sheet pan and bake for 9-11 minutes, or until they are set and just starting to turn golden brown. Let the cookies cool for at least 1 hour before adding the jelly.
Once the cookies are completely cooled, place about a tablespoon of jelly in the center of the bottom cookie. Gently press the top cookie on top, allowing the jelly to peek through the cut-out shape.
Serve and enjoy! Happy Holidays!
Notes