Raspberry Hibiscus Linzer Cookies
- Yield: Depends on the size of your cookie cutter(s)! We made about 25 (2.5–3.5") Linzer cookies.
Ingredients
Scale
Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (114g) confectioners’ sugar, sifted
- 2 large egg yolks, room temp [1]
- 2 Tbsp freshly squeezed lemon juice
- ½ tsp salt
- ¾ tsp vanilla extract
- ¼ tsp almond extract
- 2 ½ cups (300g) all-purpose flour
- 1 cup (128g) almond flour
- ½ cup to ¾ cup (144g to 216g) Blake Hill Preserves Raspberry Hibiscus Preserve
Decorating Ideas:
- confectioners’ sugar
- freeze-dried raspberries, finely ground
- hibiscus powder
- Beautiful Briny Sea Mr. Gigglepants Sugar (from our Like a Boss box!)
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and confectioners’ sugar on medium-high until light and fluffy.
- Add egg yolks, lemon juice, salt, vanilla, and almond extract, mixing to combine and scraping down sides of bowl as necessary.
- In a large bowl, whisk together all-purpose flour and almond flour.
- Add 1/3 of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Divide dough in half. Wrap each half in cling film, then press into a patty shape about 1-inch thick. Place wrapped dough in fridge for 1 hour (or overnight).
- Once your dough has rested and chilled, heat oven to 350°F. Line baking sheets with parchment paper.
- Flour your work surface and rolling pin. Retrieve one dough patty from fridge, place on your floured surface, sprinkle top with a little bit of flour, then roll dough out to ¼-inch thickness.
- Using a flower-shaped or round cookie cutter, cut out cookies. [2] Transfer to prepared baking sheet.
- Using a small cookie cutter or round piping tip, cut shapes out of the centre of half of the cookies. [3] These will be the cookie tops.
- Bake for 8–10 minutes, rotating pan halfway through baking time. Cookies are done when edges are set and ever-so-slightly golden.
- Transfer baking sheet to wire rack. Allow cookies to cool on baking sheet.
- While first batch is in oven, gather dough scraps and repeat steps. Then move onto the second dough patty. [4] Bake all additional cookies and allow to cool completely.
- Once cookies are totally cool, let’s fill and assemble! Gather all cookie tops on a piece of parchment. Dust with confectioners’ sugar, ground freeze-dried raspberries, or a combination of the two. [5]
- Now turn your attention to the cookie bottoms. Spread ½ teaspoon to 1 ½ teaspoons of raspberry hibiscus preserves on each cookie bottom. (How much you use will depend on the size of the cookie.)
- Gently top each slathered cookie bottom with corresponding cookie top, gently pressing cookie sandwich together.
Notes
- Cold eggs are easier to separate, so separate ‘em as soon as you take ‘em out of the fridge.
- For our cookies, we used the Fox Run flower cookie cutter set from our Blossom box, as well as the R&M International biscuit cutter from our Brekkie in Autumn box.
- For the centre cut-outs, we used the smallest flower cutter from our Fox Run set and a round piping tip (Ateco 809). You could incorporate the cut-outs into your dough scraps, but we prefer to bake them—wee bonus baker’s treat!
- If at any point the dough becomes too warm or soft, wrap in cling film, then press into a patty shape. Place dough patty back in the fridge for 10–20 minutes before continuing. Dough must be cold for cutting, otherwise you risk tearing it.
- To add colour(s) to your cookie tops, grind freeze-dried raspberries in a spice grinder or food processor until turned into a powder. Run through a fine mesh sieve. For the most vibrant colour, use powder as-is. For pastels, sift raspberry powder with confectioners’ sugar before dusting cookie tops.
Slightly adapted from: Also The Crumbs Please