Christmas may have passed but I still wanted to share this linzer cookie with you. While many people make cookies just at the holiday season sometimes cookies like linzer cookies are great year round. These Lingonberry Linzer cookies are fantastic for a tea party or holiday gifting.
Hence, that is why lingonberry linzer cookies are fantastic through out the holidays. They make the perfect gift as they are sweet and beautiful. While the cookies are easy to make it does take a bit of time to roll out the dough.
First, the dough must sit overnight in the fridge then you will have to let it come almost to room temperature so it can be worked with. Second, the thinner you roll the dough the thinner the cookie will be. Third, a lightly floured surface and dough french roller is key!
Furthermore, we used these wilton linzer cookie cutter set. However, we did not use the inside press. We removed the small cutters and used it by hand. Just pressed the insert into the center of the cookies. The press makes an additional indent which makes the cookies look weird and not sit well together.
Once the cookies were done baking they were placed onto a cooling rack. Furthermore, the specific rack I use is a OXO Good Grips Cooling Rack. After the cookies were finished cooling they were filled with lingonberry jam. The lingonberry jam is from Sweden and not easy to find here in local stores.
We drive to Ikea to pick up a jar of the jam along with some vintersaga mulled fruit drink for the holidays. If you do not have an Ikea near you it’s possible to order the jam online when it’s in stock. These Lingonberry Linzer cookies have to be my most favorite cookie! Serve it them with the warm vintersaga.
- 2 1/4 cups all purpose unbleached organic flour (480 grams)
- 2 1/2 sticks unsalted butter (280 grams )
- 2/3 cup sugar (140 grams)
- 1 lemon; zested
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1 cup lingonberry jam (see notes)
- Mix flour with the butter first in the stand mixer until crumbled. Then slowly add all the other ingredients.
- Divide the dough in half and make two round balls. Wrap it in the plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees F.
- On a lightly floured surface roll out the first ball of dough. Cut out the cookies with a small round cookie cutter. Cut out the other half of the dough with the same cookie cutter first and than with a smaller one make a smaller cut out in the middle of the cookie. I used this linzer set to cut my cookies.
- Place parchment paper on baking sheet. Place cookie tops and bottoms onto the sheet.
- Bake for 9 minutes till very lightly golden on edges. If your cookies are burning your oven runs to hot you will need to decrease the temperature or time.
- Remove from oven and place on cooling rack. Once the cookies have cooled add a small lump of lingonberry jam to the bottoms and press the top cookie with cutout lightly onto the bottom cookie.
- Shift powdered sugar over the tops of the cookies. Store in airtight container.
You may use other jams like strawberry or apricot as well.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 2mgCarbohydrates: 14gFiber: 0gSugar: 4gProtein: 2g
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