Cranberry Orange Linzer Cookies

• Vegetarian

• Produce

  • 12 oz Cranberries, fresh
  • 1 tsp Orange rind

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Cranberry-orange jam

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 cup Almond flour
  • 1 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1 1/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 2 tsp Vanilla extract

• Drinks

  • 1/2 cup Orange juice, fresh

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 1/4 cup Water

Found on jessicagavin.com

Description

Directions

• If using almond meal, sift enough through a fine mesh strainer to yield 1 cup to remove as much brown skin as possible. Set aside.
• Using the paddle attachment on the mixer, cream together the butter, sugars, baking powder, salt, cinnamon, and vanilla on medium-low speed about 30 to 45 seconds.
• On low speed, mix in the almond flour or meal, flour, and egg. Mix for about 1 minute until mixture comes together in a ball. Do not over mix.
• Divide the dough in half, shape into a 1-inch round flat disc, wrap, and refrigerate for 30 minutes, or until dough is chilled. Towards the end of the chilling time, preheat the oven to 375°F.
• Meanwhile make the cranberry orange jam. Combine cranberries, sugar and water in a medium saucepan over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, or until most cranberries pop and mixture has thickened. Taste the jam and add more sugar if desired. Pour the jam in to a fine mesh strainer over a bowl and scrape the jam to separate the pulp from the skins. Discard the skin and chill the strained jam.
• Remove the chilled dough from the fridge. Allow to come to room temperature for 5 to 10 minutes, until the dough is cool and pliable and doesn’t crack when rolled. Place one of the dough’s in between two pieces of parchment paper. Roll the dough 1/8 thick. Cut the dough into shapes with large cookie cutters. Use small cutters to cut a design out of the center of half the cookies. I used a 2 ½ inch large cutter and 1 to 1 ½ inch small cutter. Save excess dough, form another disc, wrap and chill.
• Transfer the cookies parchment-lined baking sheet.
• Bake for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, and cool on try for 3 minutes. Transfer to a cooling rack. Allow cookies to cool fully before filling. Repeat process with the second portion of dough and any excess dough. Recipe yields 24 cookies, 32 if using the excess dough.
• Lightly dust the cookies with cutout centers with confectioners’ sugar. Spread the solid cookies with 1 teaspoon jam. Add more jam if you want filling to reach the edges of the cookie sandwich. Place a cutout cookie on top of each filled cookie and lightly press down to seal. Enjoy cookies the same day! You can bake cookies the day before and store in airtight container, then fill when ready to eat. If you fill the jam the day before, the cookie will get soggy so wait until the day of serving.

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