Linzer Cookies
Active time: 30 minutes
Total time: 70 minutes (includes chilling the dough)
Makes 10 large Linzer cookies
- Perforated Baking Sheet
- bonMat
- Roul’Pat
- FRENCH PANTRY Raspberry Violet Jam
boncook.com
Ingredients
- 1/2 cup All purpose flour
- 2/3 cup confectioners’ sugar
- 5 and 1/4 Tablespoons cornstarch
- 1/4 teaspoon Kosher salt
- 1 teaspoon vanilla bean paste or pure vanilla
- 10 Tablespoons unsalted butter, cut into cubes at room temperature
- 1 large egg
- FRENCH PANTRY Raspberry Violet Jam
- Confectioners’ sugar for dusting
Instructions
1. Combine flour, confectioners’ sugar, cornstarch, salt, and vanilla paste in a large bowl.
2. Add the butter and mix with your hands until the butter is broken down into pieces the size of peas and the ingredients are well combined.
3. Add the egg and mix with a spatula until the dough is smooth and the egg is fully incorporated. Do not overmix.
4. Turn the dough out onto the Roul’Pat and gently shape it into a ball. Once shaped, roll up in the Roulpat, place it in a plastic bag, and refrigerate for at least 30 minutes or up to overnight.
5. Preheat oven to 350 degrees. Place the bonMat on a perforated baking sheet
6. Roll out the dough on the Roul’Pat to 1/4 inch thick.
7. Cut out the dough with cookie cutters and then cut a smaller shape from the center of half of the cookies.
8. Arrange all of the cookies on the bonMat and bake for 10 minutes. Remove from oven and allow to cool completely on the bonMat
9. Move the cookies to the Roul’Pat for assembling.
10. Turn the cookies without the center hole bottom-side up and add a dollop or pipe a teaspoon of FRENCH PANTRY Raspberry Violet Jam onto each.
11. Dust the cookies with the center cut out with confectioners’ sugar and place them on top of the jam. Push down slightly to make a sandwich.
Enjoy baking from our bon COOK kitchen to yours!
