Skip to main content

Aztec Blueberry Linzer Cookies #CookiesforSanta #SundayFunday

By

 

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

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!

Ingredients
  • 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
Procedure

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...

Labels:

Comments

  1. Lynn G.December 6, 2020 at 1:20 AM

    My first Lintzer cookie was from a French chef at a Swiss bakery in Zurich when I did a year abroad. These are beautiful and remind me of them. Funny thing is I've never made them. Thanks for sharing your tested recipe. PS: the smaller cut outs you baked off, I can see them pairing nicely with a bit of #sweetbordeaux ;-D

    ReplyDelete
  2. A Day in the Life on the FarmDecember 6, 2020 at 5:31 AM

    Love the spoon. I, as you know, have a plethora of our son's jams in my pantry and this is a great way to use it. So very pretty.

    ReplyDelete
  3. RebekahDecember 6, 2020 at 7:39 AM

    That spoon is amazing - and these cookies are so beautiful! What a fantastic jam filling!

    ReplyDelete
  4. Colleen - Faith, Hope, Love, & LuckDecember 6, 2020 at 7:42 AM

    Oh wow...these look and sound amazing!!! A great way to use up all of my jam stash!!!

    ReplyDelete
  5. CarleeDecember 6, 2020 at 7:57 AM

    I don't believe I've ever baked linzers. I need to change that. I love how easy it is to change them up with different jam fillings, so fun!

    ReplyDelete
  6. KarenDecember 6, 2020 at 12:00 PM

    I actually have a set of Linzer cookie cutters and I have never used them! These sound delicious.

    ReplyDelete
  7. Sneha's RecipeDecember 7, 2020 at 6:07 AM

    These so delicious, perfect Christmas cookies.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more