Cranberry Raspberry “Linzer” Cookies
Ingredients
Cookies:
1 Cup Sugar
3 Cups 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 Salt
1 Tsp Tapioca flour
Directions
Jelly:
1. Add all the ingredients into a small pot and place on medium low heat.
2. Once the mixture comes to a light simmer stir and cover. Reduce heat to low and let cook for about 15-25 minutes.
3. Once the mixture has cooked down, remove from the heat and let cool.
4. Once cooled add the jelly to a blender and blend until smooth, once blended add to a small bowl and keep in the fridge until ready to use.
Cookies:
1. In the bowl of a stand mixer cream together the butter and sugar until smooth. Add in the vanilla, almond extract, and eggs, mix until combined.
2. In a separate bowl mix flour, baking powder, and salt. Slowly add in the flour mix to the butter mix and combine until a thick dough has formed.
3. Refrigerate for 30-60 minutes. Cut the dough into quarters and roll it out on a floured surface. Use a large cookie shape for the bottom of the cookie and for the top, cut out the same shape but with a smaller cutter out of the middle of a big shape.
4. Preheat oven to 350°F.
5. Place cut cookies on a sheet pan with parchment paper and bake for 9-11 minutes until set and almost golden brown but not quit there. Let the cookies set and cool for at least 1 hour before adding the jelly.
6. Once the cookies have cooled, place about a tablespoon of jelly in the center of the base cookie then gently press the top cookie on top so that the jelly can be seen out of the cut out of the smaller cookie cutter.
7. Serve and Enjoy! Happy Holidays!
Recipe Recap
Ingredients
Cookies:
1 Cup Sugar
3 Cups 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 Salt
1 Tsp Tapioca flour
Directions
Jelly:
1. Add all the ingredients into a small pot and place on medium low heat.
2. Once the mixture comes to a light simmer stir and cover. Reduce heat to low and let cook for about 15-25 minutes.
3. Once the mixture has cooked down, remove from the heat and let cool.
4. Once cooled add the jelly to a blender and blend until smooth, once blended add to a small bowl and keep in the fridge until ready to use.
Cookies:
1. In the bowl of a stand mixer cream together the butter and sugar until smooth. Add in the vanilla, almond extract, and eggs, mix until combined.
2. In a separate bowl mix flour, baking powder, and salt. Slowly add in the flour mix to the butter mix and combine until a thick dough has formed.
3. Refrigerate for 30-60 minutes. Cut the dough into quarters and roll it out on a floured surface. Use a large cookie shape for the bottom of the cookie and for the top, cut out the same shape but with a smaller cutter out of the middle of a big shape.
4. Preheat oven to 350°F.
5. Place cut cookies on a sheet pan with parchment paper and bake for 9-11 minutes until set and almost golden brown but not quit there. Let the cookies set and cool for at least 1 hour before adding the jelly.
6. Once the cookies have cooled, place about a tablespoon of jelly in the center of the base cookie then gently press the top cookie on top so that the jelly can be seen out of the cut out of the smaller cookie cutter.
7. Serve and Enjoy! Happy Holidays!
NotesThis is a new recipe that I have been working on and I am so happy with how they turned out!
Take it slow and read the recipe all the way through before starting! :)