Royal icing Xs frame the opening of these sandwich-style sweet treats. Although we chose strawberry-rhubarb for the filling, any jam can be used. Pictured with our Lavender–White Chocolate Blondies.
Strawberry-Rhubarb Linzer Cookies
Serves: 18
Ingredients
- 1 cup unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1⁄4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1⁄2 cup blanched almond flour
- 1⁄2 teaspoon fine sea salt
- Royal Icing (recipe follows)
- 1⁄2 cup strawberry-rhubarb jam
Instructions
- In a large bowl, beat butter at low speed until smooth, 1 to 2 minutes. Beat in sugar until thick and creamy, 2 to 3 minutes, stopping to scrape down sides of bowl. Beat in vanilla extract until just combined. Beat in all-purpose flour, almond flour, and salt just until combined.
- Turn dough out onto a lightly floured surface, shape into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
- Preheat to 325°. Line 2 rimmed baking sheets with parchment paper.
- Let dough sit at room temperature until soft enough to roll out, approximately 10 minutes. On a lightly floured surface, roll out dough to a scant 1⁄4-inch thickness. Using a 2 1⁄4-inch fluted round cutter dipped in flour, cut 36 rounds from dough, rerolling scraps as necessary. Place 18 rounds, at least 1⁄2 inch apart, on a prepared baking sheet. Using a 1 1⁄4-inch fluted round cutter dipped in flour, cut centers from remaining 18 dough rounds, discarding centers. Place cut-out rounds, at least 1⁄2 inch apart, on remaining prepared baking sheet. (Keep whole and cut-out rounds on separate baking sheets, as they may require different baking times.) Freeze until firm, approxi- mately 15 minutes.
- Bake, one baking sheet at a time, until edges of cookies are light golden brown, 18 to 20 minutes, rotating baking sheets halfway through baking time. Let cookies cool on baking sheets for 3 minutes. Transfer cookies to wire racks and let cool completely.
- Place Royal Icing in a piping bag fitted with a small round piping tip (Wilton #3). Pipe a chain of small Xs on cutout cookies. Let icing dry completely.
- Store cookies at room temperature in an airtight container with layers separated by parchment paper for up to 3 days before assembling.
- Just before serving, place jam in another piping bag, and cut a 1⁄4-inch opening in the tip. Pipe an even layer of jam onto flat side of whole cookies, leaving a 1⁄8-inch border. Top each with a cutout cookie. Serve within an hour.
Royal Icing
Serves: 1 cup
Ingredients
- 2 1⁄2 cups confectioners’ sugar
- 4 teaspoons water
- 1 large egg white
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together confectioners’ sugar, 4 teaspoons water, egg white, and vanilla extract until combined. (Use whisk sparingly, as it causes bubbles in the icing. Switch to a spoon, if necessary.) Use immediately.
