Robin Daumit

LINZER COOKIES

Robin Daumit
LINZER COOKIES

A favorite family Christmas Cookie has long been the Linzer Cookie. Why? I think because it’s appearance and flavors encompass Christmas colors and flavors better than any other cookie I make.

Linzer Cookies were first derived from Austria, with almond meal in the cookie dough and raspberry or current jam as the filling. While these are delicious, my taste buds most prefer the flavors of the Mediterranean, and so I have recreated these cookies to my liking, with flavors of chestnut meal and orange rinds are in the cookie, and a cranberry jam scented with orange blossom water, cloves, and cinnamon in the filling. Such special flavors all wrapped into a memorable bite of Christmas traditions!

 The video clip above best shows you how to prepare the two separate components of cookie and filling, and assemble it all together.

 Filling Ingredient:

-        Cranberries – 12 ounce bag of fresh cranberries

-        Orange juice – ½ cup

-        Orange zest – 1 tablespoon

-        Orange Blossom Water – 1 tablespoon (optional)

-        Sugar – ½ cup

-        Cloves – 1 teaspoon powdered

-        Cinnamon – 1 tablespoon powdered

-        Salt – 1/2 teaspoon

Place ingredients in a sauce pan and bring to a slow simmer. Simmer until the liquids reduce and the consistency thickens. Cool. Puree. Unused jam can be stored in fridge for a week.

 Cookie Ingredients:

-        Butter – 2 sticks room temperature

-        Cream cheese – 8 ounces, room temperature

-        Sugar – ¾ cup

-        Chestnuts – 3 tablespoons, freshly roasted and ground into a powder, or your favorite nut meal

-        Flour – 3 ½ cups (more for rolling out the dough)

-        Orange zest – 1 tablespoon

-        Salt – 1 teaspoon

-        Powdered Sugar – for dusting on top of the finished cookies

Place the cookie dough ingredients in a food processor. (This is the easiest way, but you can use a large fork, and then your fingers to work the dough together)

Once the dough becomes a pliable pastry, roll out onto a floured surface. Roll it to a little less than a quarter inch thick. Press out the shapes with a cookie cutter or a round glass. Then go back with a smaller cutter or round glass, press out what will become the top cookie with a window cut out.

Place on cookie sheet and bake 325 until they just begin to change color but not brown. About 25 minutes

 Assembly:

Spread jam on top of half of the cookies (without windows), then place the windowed cookies on top. Sprinkle powdered sugar and you have created the most beautiful, and delicious cookie you will ever want at Christmas time!