Flavored with ground anise and pear preserves, these scrumptious Pear Linzer Cookies are delightful. Pear Linzer Cookies pictured with Lemon, Ginger & Pistachio Bark.
Pear Linzer Cookies
Serves: 30
Ingredients
- 1½ teaspoons baking powder
- ¾ teaspoon ground anise
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup pear preserves
Instructions
- Preheat oven to 350°.
- In a large bowl, whisk together flour, baking powder, anise, and salt.
- In a large mixing bowl, beat together butter and sugar with a mixer at high speed until light and creamy, approximately 5 minutes. Add egg, beating until incorporated. Add vanilla, stirring to combine. Gradually add flour mixture to butter mixture, beating until dough comes together.
- Place half of dough between 2 sheets of wax paper. Using a rolling pin, roll out dough to a ⅛-inch thickness. Transfer dough and wax paper to a rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining dough.
- Line several rimmed baking sheets with parchment paper.
- Remove dough from freezer, and remove wax paper. Place dough on a lightly floured surface. Using a 2-inch fluted round cutter, cut 60 shapes from dough, rerolling scraps as necessary. Place dough rounds 2 inches apart on prepared baking sheets. Using a 1-inch pear-shaped Linzer cutter, cut and discard centers from 30 rounds.
- Bake until edges of cookies are light golden brown, 8 to 10 minutes. Transfer cookies to wire racks, and let cool completely. Store at room temperature in an airtight container with layers separated by wax paper.
- Just before serving, spread each whole cookie with pear preserves. Top with cut-out cookies. If desired, fill pear shapes with more pear preserves.
Notes
MAKE-AHEAD TIP: Cookies can be baked and stored in an airtight container in the freezer for up to 2 weeks. Let thaw completely before assembling.
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