Cookies are my jam!
Who doesn’t love a good cookie, especially one filled with yummy jam?
I’ve got a good one for you today. This is my favorite time of year and along with my classics I’m going to give you some new and exciting ones I’m just started baking for 2020. When you are putting together a cookie gift box it’s important you consider all the cookies you will be placing inside. Having a good variety of shapes, flavors and sizes will be needed to provide interest and variety for your recipient.
Is it necessary to make all of my cookies from scratch?
No, it’s not.
If you are wondering if it’s necessary to make 12 different cookies for each of your gift boxes the answer is no, it’s not necessary, but it is fun. If you are short on time have a large gifting list then you may want to consider mixing up your variety with a few store bought or purchased cookies from some of your favorite makers. We will talk more about this last option later in the week.
This recipe is inspired by a traditional linzer cookie but doesn’t contain any ground almonds so in that right it is non-traditional.
Lemon Poppy Linzer cookies
All purpos flour 2 1/2 cup
Poppy Seeds 1 1/2 Tbs
Salt 1/2 tsp
Baking Soda 1/4 tsp
Butter, unsalted & softened 1 cup (2 sticks)
Granulated sugar 1 cup
Egg yolks (save the whites) 2 ech
Lemon, zest 1 Tbs
Lemon extract 1 tsp
Vanilla extract 1/2 tsp
Buttermilk 2 Tbs
Raspberry jam 1 cup
Directions
Sift together flour, salt and baking soda, add poppy seeds and set aside.
In a large mixing bowl cream together your butter and sugar on medium high speed until light and fluffy. Mix for at least 2 min to allow for enough air to be incorporated to create a soft and tender cookie.
Next, add in the egg yolks one at a time to fully incorporate into your butter & sugar mixture. Add vanilla and continue mixing, scraping down the sides of the bowl as needed.
Begin adding in sifted flour into mixture in 2 stages and adding in buttermilk one tablespoon at a time with each addition of dry ingredients. Scrape the bowl and form a large ball, divide your dough into two equal size balls to shape into disk, wrap with plastic and chill until firm, approximately 1 - 2 hrs.
When you are ready to make-up your cookie, take disk out of the refrigerator one at a time, to ensure your dough doesn’t get too warm. Roll out dough on a lightly floured surface to 1/8” thickness. You can go just slightly thicker than 1/8 but not too much, remember these are sandwich cookies.
Using small 1 1/2 - 2 1/2” round or square cookie cutters begin cutting out your shapes. Work quickly so dough doesn’t get too warm.
Use a smaller shapped cutter to cut out a window opening in the middle of one of each of the pairs of cookies. Bake in a 350 degree oven for 10 - 12 min or until the edges are golden brown.
Allow cookies to cool completely. Then using the cookie without the window opening flip over and spread with a light teaspoon of jam on the cookie bottom. Next, top with your window pane cookie.
Store in an air tight container until ready to assemble gift boxes or enjoy with hot cider or cocoa.
