Linzer Berry Cookies
Hey there, cookie lovers! Get ready to whip up some seriously delicious treats with this amazing recipe. An old school classic is getting a make over. Perhaps I should not call this a Linzer cookie as the recipe I use is my favourite sugar cookie recipe that is no chill and no shrink. YAY!!!!
Ingredients:
225g butter (room temperature)
200g caster sugar
1 teaspoon vanilla paste
1 egg
2 teaspoon baking powder
1/2 teaspoon salt
360g all purpose flour
berry jam of your choice
white and green candy melts
Instructions:
Preheat oven to 350° F.
Cream butter and sugar in a mixer until smooth, for at least 3 minutes.
Beat in vanilla paste and egg.
In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients.
If the dough looks crumbly, keep mixing for 30 seconds to 1 minute longer until the dough pulls away from the sides of the mixer.
Do not overmix the dough as it will result in a tough cookie.
If the dough still looks too dry or stiff for the mixer, turn it out onto a floured surface and knead by hand until smooth.
Do not chill the dough. Divide it into 2-3 batches, roll out onto a floured surface, and cut into rounds.
I used a 2 inch/5cm round cookie cutter for this design and mini fondant cutters to create the centers.
Bake at 350 for 6-8 minutes.
Let the cookies cool on the baking sheet until firm enough to transfer to a cooling rack.
Ready to sandwich the cookies with a teaspoon of jam. Let the jam settle before piping the candy melt decorations to create the cherry and strawberry.