Blackberry Linzer Cookies
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Yields:
-
24 cookies
ingredients
- 8 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1 egg, large
- 1 tablespoon heavy cream
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1 3⁄4 cups flour
- 1⁄3 cup seedless blackberry jam (as little as 1/4 cup may be needed)
- 2 teaspoons lemon zest, finely grated
- 1⁄4 cup sugar
- 7 -8 leaves fresh thyme, finely chopped
directions
- Combine butter, sugar, egg, cream and vanilla.
- Then add salt, baking powder and flour, and beat until just combined, forming a soft dough. Form into flattened disk, cover, and refrigerate 1 hour.
- Place dough between two large pieces of parchment paper, and roll out to 1/8 inch thickness.
- Cut out as many 2-inch round cookies as you can, placing on a lined baking sheet. Use a linzer cookie cutter or a 1-inch round cookie cutter to create center holes in half of the rounds.
- Chill all dough you aren't working with, including all the cutting scraps, in the refrigerator before rolling them out again to make more rounds.
- Chill cut-out dough 10-15 minutes, if possible, before assembling cookies, so cookies won't lose their shape when handling. Preheat oven to 350 degrees F when ready to assemble and bake.
- To assemble, fill a small piping bag (or a quart-size resealable plastic food storage bag with the tip of one of its bottom corners snipped off) with the jam.
- Squeeze 1/2 teaspoon of the jam onto the center of each bottom round of dough. Top with the second rounds that have a hole in them, pressing gently to create a sandwich.
- Space cookies 1 inch apart and bake one sheet at a time for 10 to 12 minutes or until the edges are barely golden brown.
- To make lemon-thyme sugar: Whisk together zest, sugar and thyme leaves.
- While cookies are still hot on the baking sheet, immediately sprinkle them with lemon-thyme sugar, then transfer the cookies to a wire rack to cool completely.
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