I have only two more days to go until the end of my cookie box! Wow, those 10 days went by so fast!
Today I made these amazing pistachio ginger Linzer cookies. They're the best Linzer cookies I've ever had. Period.
I made this recipe from the cookbook Dappled. I love all the vibrant fruit recipes! Instead of using the pear preserves, I decided to use my favorite strawberry jam. You can use whatever kind of jam/preserves you wish.
Linzer cookies are usually flavored with almond flour. In this recipe, I use ground up pistachios.
If you don't have a mini circle cookie cutter you can use a bottle cap. Even a teaspoon will work!
|Level: 👩🏽🍳👩🏽🍳|Time: 3 hours|Serves: 15|
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup pistachios, ground up to a flour
2 sticks butter
1/2 cup brown sugar
1/3 cup dark molasses
1 tablespoon freshly grated lemon zest
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
1/2 cup jam/preserves of choice
1/4 cup chopped candied ginger
In a large bowl combine your flour, baking powder, and pistachio flour. With an electric mixer cream butter, brown sugar, and molasses. Beat in lemon zest, ginger, cinnamon, cloves, white pepper, and the egg. Add in the flour mixture in three additions beating thoroughly each time. Wrap the cookie dough in plastic wrap and chill in the fridge for 2 hours.
Roll out your dough on a floured surface until it's 1/8" thick. Cut with a medium sized cookie cutter. Use a smaller cookie cutter (think bottle cap) to cut holes in the middle of half your cut cookies. This will be the top of the Linzer cookies. Place both kinds of cookies onto a baking sheet lined in parchment paper and bake for 10 minutes. Cool for 5 minutes.
Blend the jam/preserve of choice with the candied ginger in a blender until smooth. When your cookies are cooled, take one round cookie and lather it with the filling. Top with the cutout kind of cookie and repeat.
- The Bored Baker 👩🏽🍳