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Linzer Wreath Cookies

Yields 2 dozen

  • 1 ½ cups toasted and finely ground almonds
  • ½ tsp lemon zest
  • 1 2/3 cup all purpose flour
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp. salt
  • ¼ tsp. ground cloves
  • ½ cup sugar
  • ¾ cup unsalted butter at room temperature
  • ¼ tsp vanilla
  • 1 egg
  • 1 yolk
  • raspberry jam, preferably unseeded
  • powdered sugar for dusting

In a stand mixer blend the first 8 items and cut the butter in on low till it looks pebbly. Don’t overmix.

Add the egg and yolk and vanilla and mix till it forms a ball. It will be sticky. Divide into 2 equal balls. Flatten and wrap. Chill several hours. Roll out under fresh plastic wrap into two disks ¼ inch thick and chill one.

Remove the top layer of film wrap and cut 2 inch cookies with a fluted cutter and bake on an ungreased cookie sheet at 350 9 or so minutes or until the edges are golden brown. Let them cool a few minutes and move them to a cooling rack to cool more.

With the other cut 2 inch rounds and cut the centers out with a ¾ inch fluted cutter. Save the scraps to make more cookies. Bake them the same as the first batch and cool.

Sift powdered sugar over the rounds with the cutout circles. Spread the remaining circles with 1-2 teaspoons raspberry jam. Top each with a cut out round and press gently together. Spoon a little more jam into the opening of each. Enjoy!






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