Linzer cookies remind me of the perfect pop tart, but with a little more flavor. This recipe is the culmination of my love of making cookies—because I had a cookie company for about 10 years—and my holiday tradition of making cranberry sauce with little tweaks of flavor every now and then. In this case, I give it a punch of ginger and orange.
This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Carla whisks, bakes, jams, and dusts here way through this cookie recipe, offering insider tips and backstory along the way. —Carla Hall
1 hour 15 minutes
about 24 cookies; 1 1/2 cups filling
3 1/2 cups
unsalted butter, room temperature
Cranberry ginger filling (see recipe below)
In a medium bowl, sift together the flour, salt, and ground ginger. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until just combined. Add the vanilla. Gradually add in flour mixture on low just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, cut a hole from the middle of each round in a desired shape. Place the cookies on a parchment lined baking sheet and chill for 15 minutes.
Bake the cookies for 20-25 minutes, until the edges just begin to brown or the cookies are crisp. Remove from oven; let cookies cool for a minute on the pan, then remove to a wire rack and allow to cool completely.
Place a teaspoonful of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with powdered sugar. Place the powdered sugared tops on the filled bottoms. Can be stored in an airtight container at room temperature for up to three days.
Cranberry ginger filling
Combine all ingredients, plus 1/4 cup water, in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.