The bottom of the cookies will be shaped using a 2 inch cookie cutter.
Christmas Linzer Cookies With Dark Cherry Cardamom Jam
Can you believe that 2020 is almost over? I don’t know about you but this is one year that I’m glad to see it gone!
December for me is the beginning of cookie season, especially beautiful Christmas cookies. This year I’ve decided to make Christmas cookie boxes to gift to family and friends. I can’t wait to assemble my boxes and begin working on baking all my cookies. I will update this recipe to include a photo of my cookie boxes as soon as I have completed making them. For now, I’m testing recipes to ensure they will taste perfect. I can tell you that I froze some of the cookies to see how they held up and although they still tasted incredibly yummy, they did loose a little of the crunch that I like in a cookie. I won’t be assembling these and freezing them but I can freeze the dough. If you plan on making the dough a head of time, make sure you wrap them tightly with seran wrap.
My first cookie is this classic Linzer cookie, I think they are most definitely a classic Christmas cookie and they look so delicate and pretty especially with the little window cut out design. Linzer Cookies are soft, buttery, full of flavor, not overly sweet, and they are traditional Christmas cookies in Austria. Did I mention that they are soft, buttery, and melt in your mouth. The dough contains almond flour which gives it a wonderful flavor too.
The great thing about these cookies is that you can flavor them anyway you want. I made a dark cherry and cardamom jam but you can use anything you like, including Nutella.
One thing I failed to do, was take photos of the dough immediately after I mixed all the ingredients, I’m sorry!!! I got so excited to make these that I forgot! The consistency though is initially going to appear dry and crumbly but once you begin incorporating everything into one ball, the dough comes together nicely. This dough reminds me of making pie crust, the consistency is almost similar.
Alright, let’s get baking!
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The tops of the cookies are also cut using 2” cookie cutters however, this time you will cut out a decorative window. I used mini Christmas cookie cutters and cut out the design in the center of the 2” circle.
On the bottom side of the cookie, spread about 1/2 tsp of your jam of choice.
Dust the tops of the cookies with powder sugar.,
Place the top of the cookies on top of the jam.
Don’t they look so delicate and lovely?
- 2 Dozen
- Prep time: 2 Hours|Cook time: 10 Minutes|Total time: 2 Hours 10 Minutes
For the cookies
For the jam
For the cookies
- In a bowl, whisk the almond flour, all-purpose flour, cinnamon, cloves, and salt.
- In a separate bowl, whisk together the egg and vanilla.
- Using a hand mixer, add the butter and sugar in a bowl and beat until light and fluffy, for approximately 5 minutes, then add the egg mixture and continue beating until all ingredients are combined.
- Add the dry ingredients to the butter, sugar and egg mixture and beat until just incorporated and the mixture comes together when squeezed with your hands.
- Using your hands, form the ingredients into a ball and divide the dough in half. Form each half into a disk and place each disk between 2 large sheets of parchment paper.
- Using a rolling pin, roll each piece of dough to 1/8" in thickness. Place the dough on a baking sheet and transfer to the freezer for 30 minutes.
- Preheat oven to 350° F and prep your baking sheets with silpat mats or parchment paper.
- Remove the cookie sheets from the freezer, remove the top layer of parchment paper from the dough and using a 2" round cookie cutter, cut out the cookies. Use a smaller round cookie cutter to cut windows in half the cookies. This will be the top of the cookies. Place cookies back into the freezer for 15 minutes.
- Place cookies on baking sheet about 1" apart. Bake one sheet after another for approximately 10 minutes until they look dry on the surface or until the cookies are lightly golden but not brown. Cool completely.
For the jam
- Combine all ingredients into a saucepan and over low to medium heat stir until sugar and cornstarch are no longer visible.
- Once the cherries have softened, mash the cherries until there are no longer large chunks. I used a potato masher but you can also use a hand emulsion blender.
- Stir until desired consistency but you want the consistency to be thick but easily spreadable and not watery.
Assembling the cookies
- Dust the tops of the cookies with powder sugar. On the bottom side of the cookies spread about 1/2 tsp of the jam in the center of the cookies, then top with second cookie. Enjoy!
- The trick to ensuring you have perfectly clean edges around your cookies is to ensure the dough is chilled.