Lemon Linzer Cookies with Ginger Preserves

Sweets

Ginger preserves holds two delicately flavored lemon cookies together in Lemon Linzer Cookies with Ginger Preserves.

Lemon Linzer Cookies with Ginger Preserves
Yield: 32
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Ingredients
  1. 3 cups all-purpose flour
  2. 1½ teaspoons baking powder
  3. ½ teaspoon salt
  4. 1 cup salted butter, softened
  5. 1 cup sugar
  6. 1 large egg
  7. ½ teaspoon vanilla extract
  8. ½ teaspoon lemon extract
  9. 1 teaspoon fresh lemon zest
  10. ¾ cup ginger preserves*
Instructions
  1. Preheat oven to 350°.
  2. Line several rimmed baking sheets with parchment paper.
  3. In a medium bowl, combine flour, baking powder, and salt, whisking well.
  4. In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add egg, vanilla extract, lemon extract, and lemon zest, beating until incorporated. Gradually add flour mixture to butter mixture, beating until dough comes together.
  5. Place half of dough between 2 sheets of parchment paper or waxed paper. Using a rolling pin, roll dough to a ¼-inch thickness. Transfer dough and parchment paper to a another rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining half of dough.
  6. Remove dough from freezer, and remove parchment paper from dough. Using a 2-inch fluted round cutter, cut 32 rounds from chilled dough. Place rounds 2 inches apart on prepared baking sheets.
  7. Using a 2-inch fluted round cutter fitted with a diamond-shaped linzer cutter†, cut 32 rounds from chilled dough, and remove and discard centers. Place rounds 2 inches apart on prepared baking sheets.
  8. Bake until edges of cookies are very light golden brown, approximately 10 minutes. Transfer cookies to wire racks, and let cool completely.
  9. Store in an airtight container with layers separated by waxed paper.
  10. Just before serving, spread a scant 1 teaspoon ginger preserves onto each whole cookie. Top with a cut-out cookie.
Notes
  1. *We used Mackays Ginger Preserves.
  2. †We used a Wilton round linzer cookie-cutter set.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime March/April 2016

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