Strawberry Fruit Spread Linzer Cookies
Medium
Strawberry
24
3 hours 45 mins
Steps
- Preheat oven to 350°F.
- Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes. Cool slightly.
- In a food processor, process the almonds and ¼ cup of brown sugar until the almonds are finely ground.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Using an electric mixer at medium-high speed, cream together the butter and the remaining ¼ cup of brown sugar until fluffy (2-3 minutes). Beat in the egg and vanilla extract. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined. Do not over mix.
- Wrap the dough in plastic wrap and refrigerate until firm, approx. 3 hours.Heat oven to 350°F. On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Using a circular shape cookie cutter, cut out an even number of solid bottoms and tops with inner circular cut-outs. For each finished cookie, you will need two pieces. Place on parchment-lined baking sheets, spacing then 1″ apart. Bake for about 10-12 minutes. Cool thoroughly on a rack.
- To make sandwich cookies: Sprinkle confectioner’s sugar on the top half of the cookie (the part with the center cut out). Spread a teaspoon of preserves over the bottom half of the solid cookies, keeping away from the edge. Carefully place the top half over the Bonne Maman INTENSE Strawberry Fruit Spread.
- Store in an airtight container at room temperature for up to 5 days. Place wax paper between the layers.
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Tips: If you don’t have time to make this Linzer cookie dough, use basic sugar cookie dough as a replacement. Any cookie cutter design can be used in this recipe.
