Christmas
Lemon and Raspberry Linzer Cookies
Lemon and raspberry Linzer cookies, perfect for gifting, with a wonderful cream cheese filling which cuts through the sweetness.
If you're thinking of which cookies to leave out for Santa, he'd definitely appreciate the beauty of these raspberry and lemon Linzer cookies. Although they would equally be appreciated by the lucky recipient who gets them as a gift – I love edible gifts!
A really tender, crumbly cookie is sandwiched in between layers of raspberry jam and a cream cheese filling, and the tart raspberry jam is a great balance to the lemon. For festive flair and beauty, I forgo the dusting of icing sugar, which is the traditional way, and instead pipe filigree designs on the cookie.
It's slightly fortuitous that I happened to find some Linzer cookie cutters in Vienna, just after making these before I left.
The recipe
Lemon and Raspberry Linzer Cookies
adventureswithsugar.com/lemon-and-raspberry-linzer-cookies/
Method
Method: Linzer cookies
- Flavour the sugar: Rub the lemon zest and sugar together to release the oils.
- Combine the dry ingredients: Then place this, together with the flour, cornflour, salt and almonds in the food processor. Pulse a few times to combine.
- Add the butter: Add in the butter and pulse until you have a breadcrumb-like dough.
- Add the eggs: Then add in the egg and egg yolk and continue to mix until the dough begins to come together into large balls.
- Bring the dough together: Tip onto your work surface and bring it together with your hands, trying not to overwork it.
- Roll out the dough: Divide the dough into four equal pieces and roll each piece of dough in between two sheets of baking paper, until it is about 5mm thick.
- Chill: Place in the fridge to rest for an hour.
- Preheat the oven: When ready to bake, preheat the oven to 180˚ Celsius. Grease and line about 4 cookie sheets with baking paper.
- Prepare the dough: Remove one of the four discs, gently dust your countertop with flour. Flip one side of the dough onto the dusted counter and then peel away the baking paper.
- Cut out the bases: Using a 6cm round cutter (or any other of your choice), cut out the bases of your cookies and place them on your baking sheet.
- Bake: Bake the cookies for 9 – 10 minutes, until they're only just beginning to turn a very light gold at the edges; they will, overall, still be pale. Transfer straightaway to a cooling rack.
- Cut out the tops: Repeat the same process with the second disc of dough, but this time using a 3cm cutter to cut a hole in the centre of the dough to form the top of the cookie.
- Let cool: Let the cookies cool completely before decorating.
Method: filling
- Make the filling: Beat the cream cheese until soft, then add the icing sugar and milk to make a filling.
- Fill the bases: Add some of the filling to the base of the cookie, then add some raspberry jam.
- Decorate the tops: Decorate the top half of your cookies with some royal icing and let it dry completely.
- Sandwich: Then sandwich the base of the cookie with the top.
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