Tea & Ginger Linzer Cookies with Apricot Filling

June 12, 2020

Apricot preserves hold two tea and ginger-flavored cookies together in Tea & Ginger Linzer Cookies with Apricot Filling.

Serves: 30

Ingredients

Instructions

Preheat oven to 350°.
In a large mixing bowl, beat together butter and sugar with a mixer at high speed until thick and creamy, approximately 5 minutes. Add egg, beating until incorporated. Add vanilla extract, stirring until combined.
In a large bowl, whisk together flour, ginger, herbal tea, baking powder, and salt. Gradually add to butter mixture, beating until dough comes together.
Place half of dough between 2 sheets of wax paper. Using a rolling pin, roll out dough to a ⅛-inch thickness. Transfer dough and wax paper to a rimmed baking sheet. Freeze for 15 minutes. Repeat with remaining dough.
Line several rimmed baking sheets with parchment paper.
Working with one portion at a time, remove dough from freezer, and remove wax paper. Place dough on a lightly floured surface. Using a 2-inch fluted round cutter, cut 60 shapes from dough, rerolling scraps as necessary. Place dough rounds 2 inches apart on prepared baking sheets. Using a 1-inch heart-shaped Linzer cutter, cut and discard centers from 30 rounds.
Garnish cut-out cookies with a sprinkle of cane sugar, if desired.
Bake until edges of cookies are light golden brown, 8 to 10 minutes. Transfer cookies to wire cooling racks, and let cool completely. Store at room temperature in an airtight container with layers separated by wax paper.
Just before serving, spread each whole cookie with apricot preserves. Top each with a cut-out cookie. If desired, fill heart shapes with more apricot preserves.