Linzer Cookies

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I have been in full on Christmas baking mode all week.  Holiday baking has always been my favorite!  I make at least one new cookie recipe every year. Some make the cut, and some don’t.  I started making linzer cookies many years ago and they are on my cookie list every year:)!  Shortbread cookies with jam in middle…yum!

I make my own Jammie Dodgers too (FYI they are waaaay better than store bought…just saying wink wink).  Check out my Jammie Dodgers post!

Now let’s get started on these melt in your mouth cookies!!

Ingredients:

  • 1 cup butter, softened (226g)
  • 1 cup powdered sugar, sifted (120g)
  • 2 large egg yolks, room temperature
  • 1/4 teaspoon teaspoon  salt
  • 1/2 teaspoon cinnamon
  • 1 vanilla bean extract
  • 2 tablespoons freshly squeezed lemon juice (30ml)
  • 2 ½ cups all-purpose flour (349g)
  • 1 cup almond flour (110g)
  • ½ cup raspberry jam (or one of your choice)

Instructions:

  • Line baking sheets with parchment paper. Set aside.
  • In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy (about 2 minutes). Scrape sides of bowl and paddle.  Add sugar and mix to combine. Add egg yolks and mix until combined. Mix in lemon juice, zest and extract.  Whisk flours, cinnamon and salt together.  Add to wet ingredients and mix just until incorporated.
  • Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour (or up to 2 days).
  • Preheat oven to 350 degrees F. On a lightly floured surface (or between two sheets of parchment) roll out dough into 1/4 inch thickness.  Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets allowing at least a one inch space between each cookie.  You should end up with about 48 cookies (24 cookies after they are put together).  Chill the dough in the freezer for 8-10 minutes after cutting and before baking.  The dough will get a little soft while you’re  rolling and cutting the cookies.  Chilling the dough will help the cookies hold their shape:).
  • Bake cookies for 8-10 minutes or until they are golden brown around the edges. Cool cookies on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely. 
  • Fill cooled cookies by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to a month. Enjoy!

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I hope you make these delicacies, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Strawberry Filling

 

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You can make this delicious strawberry filling with only two (yes two) ingredients!  Say Whaaat?!!!

When I made lavender macarons for Macaron Monday this week, I wanted to incorporate strawberry when I filled them.  This filling is inspired by one of my youtube favorites Cupcake Jemma.  I made this for the first time last summer when I was making one of her delicious confections.

This filling can be made with fresh or frozen strawberries.  You can also substitute other berries (such as raspberries, blackberries, blueberries etc.) in place of the strawberries.

Ingredients:

2 cups (400 grams) fresh or frozen strawberries

1 cup (198 grams) granulated sugar

Instructions:

Place berries in medium saucepan with a heavy bottom that can withstand heat.

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Add sugar to the strawberries and turn heat to medium.

Continue to cook over medium heat for about five minutes.  The strawberries will begin to get soft and mixture will start to boil.  Continue to cook until strawberries are soft enough to mash with a handheld masher.

 

Using an emulsion blender, blend the berries until smooth.  Strain the strawberries to make the filling smooth.   Return the berries to the pan and simmer on medium/low for 20 minutes.  The filling will thicken as it reduces.

 

Pour into container.  This will keep (covered tightly) in the refrigerator up to a week.

This can be added to buttercream frostings and also used as a filling for cupcakes, cakes or doughnuts… YUM!!!!

This filling may be easy to make, but it tastes like it took a long time.  Shhhhh….your secret’s safe with me!!