Cranberry Linzer Cookies
Ingredients
- ¾ cup butter, softened
- ¾ cup white sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ⅜ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups finely chopped cranberries
- ⅓ cup brown sugar
- ⅓ cup water
- 1 ½ tablespoons butter
- 1 ½ tablespoons lemon juice
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Instructions
- Gather all ingredients.
- Make cookies: Beat together butter and sugar in a large bowl with an electric mixer until creamy. Beat in egg until well combined.
- Whisk together flour, cornmeal, baking powder, and salt in a medium bowl.
- Gradually add flour mixture to butter mixture; stir until incorporated. Beat vanilla into butter mixture.
- Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops.
- Place cookie bottoms and tops 1-inch apart on the prepared baking sheets.
- Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool completely.
- Make filling: Stir together cranberries, brown sugar, and water in a small saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
- Spread a small amount of filling onto one side of the bottom half of a cookie.
- Place the top half of the cookie on top of filling. Repeat assembly process with remaining cookies and filling.
Source
Original recipe: View Original