Today we're entering our second month of a new blogging group; a fun group will be sharing recipes on Sundays. Low stress, just a great group of gals that I am happy to blog alongside. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating. '
Tis the season for Christmas cookies. Fa la la la la... And, for this week's Sunday Funday, Wendy of A Day in the Life on the Farm is hosting the group as we share cookies for Santa!
- Aztec Blueberry Linzer Cookies by Culinary Adventures with Camilla
- Brown Butter Shortbread by Food Lust People Love
- Chocolate Shortbread with Sprinkles by Our Good Life
- Eggless Nankhatai by Sneha's Recipe
- Hazelnut Shortbread Cookies with Nutella Filling by Karen's Kitchen Stories
- Krumkake by Cooking With Carlee
- Macaroon Kiss Christmas Cookies by A Day in the Life on the Farm
- Oatmeal Chocolate Chip Butterscotch Cookies by Making Miracles
- Salted Honey Pecan Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Toffee Coffee Bars by Palatable Pastime
Aztec Blueberry Linzer Cookies
I decided to make a riff of my Jammie Dodgers with some jam that I picked up at the farmers' market last weekend. Nicole of Forage to Pantry is a friend and she makes some delicious goodies!
- 3/4 cup butter (1-1/2 sticks), slightly softened
- 1/4 cup organic granulated sugar
- 1/4 cup organic powdered sugar + more for finishing
- 1 egg
- 2 cup flour
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly ground black pepper
- jam for filling (I used an Aztec Blueberry Jam from local-to-me foodsmith Forage to Pantry)
- Also needed: cookie cutters in two different sizes to make the base and the window
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, cream the butter and sugars together with an hand mixer until lightened and fluffy. Beat in the egg, then fold in the flour, cardamom, and black pepper until it comes together as a ball. Some recipes said to chill the dough, mine was plenty stiff, so I just rolled them out.
Roll the dough out (I did mine in two batches) on a lightly floured surface. You want to try for between 1/4" and 1/2" thick.
Use a scalloped circle to cut the dough. Re-roll the extras until you are out of dough. For half of the rounds, cut another, smaller circle in the middle to form a window. You'll want to have even numbers of tops to bottoms. Place the cookies on a parchment paper or silicone mat-lined baking sheet.
Place the cookies in the oven and bake for 10 to 12 minutes. You want the cookies firm, but not too browned.
Allow the biscuits to cool on the tray for a few minutes before moving them to a wire rack to cool completely.
To assemble, dust the cooled cookies with the cutouts with powdered sugar. This is key! Once I dusted with powdered sugar after assembling them and you lose that dramatic contrast between the dark jam and white cookie.
Add a dollop of jam to the full rounds and sandwich the cookies together.
I hope this provides you with some cookie inspiration. Next week we'll be back with holiday side dishes with Rebekah of Making Miracles leading the topic. Stay tuned...