Lemon-Tarragon Linzer Cookie pictured with Lemon-Vanilla Panna Cotta.
Lemon-Tarragon Linzer Cookies
Serves: 32
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons finely chopped fresh tarragon
- 1½ teaspoons baking powder
- 1 teaspoon fresh lemon zest
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- ¾ cup prepared lemon curd Garnish: confectioners’ sugar
Instructions
- Preheat oven to 350°.
- Line several rimmed baking sheets with parchment paper.
- In a medium bowl, combine flour, tarragon, baking powder, lemon zest, and salt, whisking well.
- In a large mixing bowl, combine butter and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add egg and extracts, beating until incorporated. Gradually add flour mixture to butter mixture, beating until dough comes together.
- Place half of dough between 2 sheets of waxed paper. Using a rolling pin, roll dough to a ¼-inch thickness. Transfer dough and waxed paper to another rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining half of dough.
- Remove half of dough from freezer, and remove waxed paper. Using a 2-inch fluted round cutter, cut 32 rounds from chilled dough. Place rounds 2 inches apart on prepared baking sheets. Repeat with remaining half of dough and a 2-inch fluted round cutter fitted with a round linzer cutter, removing and discarding centers.
- Bake until edges of cookies are very light golden brown, 9 to 10 minutes. Transfer cookies to wire cooling racks, and let cool completely.
- Store in an airtight container with layers separated by waxed paper.
- Just before serving, spread each whole cookie with lemon curd. Top with cut-out cookies, and dust with confectioners’ sugar, if desired.
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