Hazelnut Linzer Cookies with Vanilla-Cranberry Jam

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh
  • 1 Lemon, Zest from
  • 1 Rodelle madagascar bourbon vanilla bean

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 cup All-purpose flour
  • 3/4 cups Hazelnut flour
  • 1 Powdered sugar
  • 1 tsp Rodelle pure vanilla extract
  • 1/4 tsp Salt
  • 1 cup Sugar

• Drinks

  • 2 tbsp Cranberry juice

• Dairy

  • 3/4 cups Butter, unsalted

Found on floatingkitchen.net

Description

Ingredients

• For the Cookies
• 3/4 cups (12 tablespoons) unsalted butter, softened at room temperature
• 1/2 cup sugar
• Zest from 1 lemon
• 1 egg yolk
• 1 tsp. Rodelle Pure Vanilla Extract
• 1 cup all-purpose flour
• 3/4 cups hazelnut flour
• 1/4 tsp. salt
• Powdered sugar, for dusting
• For the Jam
• 2 cups fresh cranberries
• 1/2 cup sugar
• 2 tablespoons cranberry juice (or water)
• 1 Rodelle Madagascar Bourbon Vanilla Bean

Directions

• In your stand mixer with the paddle attachment, beat together the butter, sugar and lemon zest on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl. Then beat in the egg yolk and vanilla extract.
• With your mixer on low speed, add in the flours and salt and beat until just combined. Remove the dough from the bowl and divide it into two portions. Wrap each portion in plastic wrap, flattening it to form a disk, and then refrigerate the disks until well chilled, at least 2 hours or up to overnight.
• On a lightly floured work surface, roll out one of the dough disks to 1/4-inch thickness. The use a 2 1/2-inch round cookie cutter to cut out cookies. Using a smaller cookie cutter, make a peak-a-boo cutout in the center of half of the rounds. Transfer the cookie cut-outs to a parchment paper-lined baking sheet. Re-roll the scrapes and continue to cut out cookies until the dough has been used up. Place the baking sheet in your refrigerator (or outside!) for 30 minutes to chill the cookie cut-outs.
• Meanwhile, pre-heat your oven to 350 degrees. Repeat the same process with the second dough disk.
• Bake the chilled cookie cut-outs in your pre-heat oven for 8-10 minutes, or until lightly browned around the edges. Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes. Then transfer them to a wire rack to continue cooling.
• While the cookies are cooling, making the filling. Add the cranberries, sugar and cranberry juice to a saucepan over medium heat. Slice the vanilla bean in half and scrape out the seeds. Add the scraped seeds and the expended pod to the saucepan. Cook the filling, stirring frequently, until almost all of the cranberries have burst open, about 5-6 minutes. Remove the saucepan from the heat. Using the back of a spoon, crush any cranberries that are still intact. Allow the filling to cool to room temperature, then remove and discard the vanilla bean pod.
• Place the cookies with the peak-a-boo cutouts on a cookie sheet and dust the tops generously with powdered sugar. Place a small dollop of filling in the center of the flat side of the remaining cookies, spreading it out slightly. Top with the powdered sugar-dusted cookies. Enjoy!
• Cookies can be stored in an airtight container for 2-3 days.