It’s my opinion that there are never too many Christmas cookies. Seriously though, have you ever heard anyone say: “crap, I’ve baked way too many cookies this year”? Not a chance. The thing with Christmas cookies is that they are so versatile. You can serve them to family at a gathering, bring them to work for coworkers, gift them to friends, and the list goes on. Point being: there are never too many cookies. If you do find yourself in this unheard of predicament however, by all means, send the extra treats my way. I will eat ALL the cookies. Which brings me to the most recent batch I baked (and ate), these Linzer Cookies with Cranberry Filling. The cranberry jam gives these buttery cookies an added holiday touch that I loved and I’m sure you will too!
Scroll below for this festive Linzer Cookies with Cranberry Filling recipe and if you haven’t already, don’t forget to subscribe!
Here’s what you’ll need:
For the cookies:
- ¾ cup butter, room temperature
- ½ cup granulated sugar
- 1 lemon, zest of
- 1 tsp. cinnamon, ground
- 1 egg yolk
- 1 tsp. pure vanilla extract
- 1 cup all-purpose flour
- ¾ cup almond flour
- Dash salt
- Confessioners’ sugar
For the filling:
- 12 oz fresh cranberries
- 1 ½ cup granulated sugar
- ½ cup orange juice
- 1 orange, zest of
- ½ cup water
Here’s what you’ll do:
- For the cookies, beat the butter, granulated sugar, and lemon zest with an electrical mixer until fluffy. Add the yolk and vanilla, beat until combined.
- In a separate bowl, whisk together the flour, almond flour and salt. Add flour mixture to wet ingredients and mix until just combined (do not over beat).
- Divide the dough in half, wrap in plastic wrap, and refrigerate for one hour.
- For the cranberry filling, place all of the ingredients in a large pot. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring often. Mash any whole cranberries remaining. Remove from heat and let cool completely.
- Once the dough is chilled, preheat oven to 350°F and line a baking sheet with parchment paper.
- Roll one half on a lightly floured surface to about ¼” thick. Using a cookie cutter (pick whichever holiday shape you prefer as long as you have a smaller version to cut out the centers step 7), cut out cookie bottoms. Gather the scrap dough, roll, and repeat. Transfer to lined baking sheet and bake 8 minutes, or until the edges are light golden brown. Remove from oven and let cool.
- With the second portion of dough, roll the same way on a lightly floured surface, however this time when you cut the cookies, also use a smaller cookie cutter to cut out the center of each cookie. Gather the scrap dough, roll, and repeat. Transfer to lined baking sheet and bake 8 minutes, or until the edges are light golden brown. Remove from oven and let cool.
- Once the cookies and filling have cooled, place the cookies with center cut-outs on a cookie sheet and sift confectioners’ sugar on top of them. Spread filling onto the cookies without cut-outs, and sandwich with the sugar dusted tops.
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