Flavored with invigorating lemon, these charming cookies are a delightful sweet treat to serve at teatime. Pictured with our Mini Strawberry Bundt Marshmallows and Mini Vanilla Rosette Cupcakes.
Lemon Zest Linzer Cookies
Serves: 24
Ingredients
- 3¼ cups all-purpose flour
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 1 cup salted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
- ½ tablespoon fresh lemon zest
- ¾ cup prepared lemon curd
Instructions
- Preheat oven to 350°.
- Line several rimmed baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, and baking powder, whisking well.
- In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add eggs and lemon zest, beating until incorporated. Gradually add flour mixture to butter mixture, beating until dough comes together. Divide dough in half.
- Place half of dough between 2 sheets of parchment paper or wax paper. Using a rolling pin, roll dough to a ¼-inch thickness. Transfer dough and parchment paper to a rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining dough.
- Remove dough from freezer, and remove parchment paper from dough. Place dough on a lightly floured surface.
- Using a 2-inch fluted round cutter fitted with a teacup- or teapot-shaped linzer cutter, cut rounds from chilled dough, and remove and discard centers. Remove linzer cutter, and cut 12 whole rounds from remaining dough. Place all rounds 2 inches apart on prepared baking sheets.
- Bake until edges of cookies are the palest golden brown, approximately 8 minutes. Transfer cookies to wire racks, and let cool completely. Store at room temperature in an airtight container with layers separated by wax paper until ready to serve.
- Just before serving, spread a thin layer of lemon curd onto each whole cookie. Top with a cutout cookie. If needed, fill linzer shape with more lemon curd.
