Cranberry Linzer Cookies
These Cranberry Linzer Cookies are a delicious combination of an almond and orange butter cookie and cranberry curd. It's one of the best linzer cookies you'll ever make and it's the perfect Christmas cookie to share with family and friends.
Servings: 20
Calories: 137kcal
Ingredients
Orange Cookies
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons orange zest
- 1 -3/4 cups (250 grams) Bob’s Red Mill All-purpose flour
- 1 -1/4 cups (140 grams) Bob’s Red Mill Almond Flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup (227 grams) unsalted butter, cold
- 2 egg yolks (40 grams)
Topping
- 1/2 cup (115 grams) powdered sugar
Instructions
Cranberry Curd
- Make the cranberry curd according to this recipe at least one day in advance.
Orange Linzer Cookie
- For both methods cut the butter into small cubes, place them in a bowl and refrigerate until ready to add to the other ingredients.
Stand Mixer Method
- Place the sugar in the bowl of a stand mixer and zest an orange into a sugar until you have about 2 teaspoons. Use your fingers to rub the orange zest into the sugar until the sugar has turned a light orange and it’s very fragrant.
- Add the all-purpose flour, almond flour, ground cinnamon, ground nutmeg, and salt to the bowl with the sugar. Mix on low speed for 30 seconds until the ingredients are well combined.
- Add the cubed butter to the other ingredients. Mix on medium low speed until the mixture resembles large breadcrumbs, about 7 minutes. Add the egg yolks and mix on low speed until the dough pulls away from the sides of the bowl and starts to form a ball.
Food Processor Method
- Place the sugar in a small bowl and zest an orange into a sugar until you have about 2 teaspoons. Use your fingers to rub the orange zest into the sugar until the sugar has turned a light orange and it’s very fragrant.
- Put the all-purpose flour, almond flour, ground cinnamon, ground nutmeg, and salt in the work bowl of the food processor and add the sugar. Process the mixture for 30 seconds to combine them.
- Add the cubes of butter to the dry ingredients. Pulse the ingredients about 30 times until the mixture resembles large breadcrumbs. Beat the egg yolks together and as the food processor is running slowly pour the egg yolks into the cookie dough. Process the dough just until it starts to come together.
For Both Methods
- The dough should weigh about 780 grams. Divide the dough in half (390 grams each half), shape each half into a rectangle and wrap each one in plastic wrap. Refrigerate the dough for at least 45 minutes and up to 2 days.
Baking the Cookies
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat.
- Lightly flour your work surface. Roll the dough out to 1/4-inch thickness. If the dough starts to stick as it’s being rolled out add a little flour to the work surface. If it starts to stick to the rolling pin, rub flour on the rolling pin.
- Use a round cookie cutter 2-1/4 inch in size and cut out the cookies. In half of the cookies, cut out the center using a miniature heart, star shape, or circle shape cutter. For the other cookies that will be the bottm prick them with the tines of a fork.
- Reroll the cookie dough scraps and cut out additional cookies. Repeat this step until all the cookie dough is used up.
- Place the cookies on the cookie sheet and bake for 10-12 minute or until the edges are lightly browned. Remove the cookies from the oven let them cool on the baking sheet for 5 minutes then place them on a cooling rack.
- Assemble the Cookies
- Pair the tops and bottoms of the cookies. For a decorative effect sprinkle the top parts of the cookies with powdered sugar. Place 2 teaspoons of cranberry curd on each bottom half, and spread the curd almost to the edge of the cookie. Add the cookie top and press together. The cookies are ready to eat.
Storage
- The cookies can be stored in the refrigerator in an airtight container for up to two weeks. The longer the cookies sit, the softer the cookies will be become.
Notes
Weigh your ingredients, especially the all-purpose flour and almond flour for the best results.
Use unsalted butter to control the amount of salt in the final cookie
Don't place the cookie dough on a warm baking sheet. Let the baking sheets cool completely for baking the next batch.
Nutrition
Calories: 137kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 31mg | Potassium: 7mg | Fiber: 1g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg