Strawberry-Coconut-Macadamia Linzer Cookies

These crunchy Strawberry-Coconut-Macadamia Linzer Cookies can be baked up to a month in advance and frozen, unfilled. Let thaw before filling.

Strawberry-Coconut-Macadamia Linzer Cookies

2015-05-09 01:36:22

Yield: 24 sandwich cookies • Preparation: 30 minutes • Refrigerate: 1 hour 15 minutes • Bake: 8 minutes per batch • Cool: 30 minutes

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Ingredients

1. ½ cup salted butter, softened
2. ⅓ cup sugar
3. 1 egg yolk
4. 1½ teaspoons coconut extract
5. 1 teaspoon heavy whipping cream
6. 1½ cups all-purpose flour
7. ⅓ cup very finely chopped macadamia nuts
8. ¼ teaspoon salt
9. ½ cup seedless strawberry jam

Instructions

1. Preheat oven to 350°.
2. Line 2 baking sheets with parchment paper. Set aside.
3. In a large mixing bowl, combine butter and sugar. Beat at medium speed with an electric mixer until light and creamy. Add egg yolk, coconut extract, and cream, beating until incorporated. Set aside.
4. In a small bowl, combine flour, macadamia nuts, and salt, whisking well. Add flour mixture to butter mixture, beating until incorporated. Shape dough into a disk, and wrap well in plastic wrap. Refrigerate until well chilled, approximately 1 hour.
5. Turn dough out onto a lightly floured surface. Using a rolling pin, roll dough to a ¼-inch thickness. Using a 1¾-inch scalloped-edge round cutter, cut 48 cookies from dough, rerolling scraps as necessary. Place cookies 2 inches apart on prepared baking sheets. Using a very small (1-inch) heart-shaped cutter, cut out hearts from half of cookies.
6. Refrigerate baking sheets for 15 minutes. (This will help cookies hold their shape when baking.)
7. Bake until edges are very light golden brown, approximately 8 minutes. Transfer cookies to wire cooling racks, and let cool completely.
8. Spread 1 teaspoon jam onto each whole cookie, and top with a cutout cookie.
9. Serve immediately, or store in an airtight container in the refrigerator for up to 2 days.

Notes

1. • Process whole macadamia nuts in a food processor until very finely chopped.
2. • Cookies can be baked in advance and frozen (unfilled) for up to a month. Let cookies thaw before filling with jam.

TeaTime Magazine https://teatimemagazine.com/

 From TeaTime May/June 2014