Description
Linzer cookies with strawberry rose jam just scream Mother’s Day. Most ladies love strawberries and roses, so why not combine them in a dessert.
Ingredients
Cookies:
- 12 tbsp unsalted butter, softened at room temperature
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ tsp kosher salt
- ¼ tsp ground cinnamon
- Pinch ground cloves
Jam:*
- 8 oz (~2 cups) strawberries, hulled & halved
- ¼ cup granulated sugar
- 2 tbsp water
- Pinch salt
- 2 tsp cornstarch
- 1/8 – ¼ tsp rose water, or to taste
- Dash vanilla extract
Instructions
- Mix wet ingredients: Add butter and sugar to the bowl of a standing mixer, fitted with a paddle attachment. Beat over medium speed for 2-3 minutes or until light and fluffy. Stir in vanilla. You can also use a bowl and handheld beaters or a regular whisk.
- Add dry ingredients: Sift over 1 cup of the flour, salt, cinnamon and cloves. Stir to partially incorporate. Sift in remaining flour in two additions until dough just comes together.
- Chill: Shape dough into a ¾ inch thick disk and chill in the fridge for at least 30-60 minutes, or until firm yet pliable. The dough can be made several days in advance. If the dough is too firm, warm on counter for 10-20 minutes before rolling.
- Cook jam: Add strawberries, sugar, water and salt to a small, nonstick pot. Warm over medium to medium-high heat. Bring to a gentle boil and cook, stirring occasionally, until sugar dissolves and strawberries soften, about 8-12 minutes. Remove strawberries using a slotted spoon and place in a food processor or blender. Dissolve cornstarch in 2 teaspoons of water and whisk smooth. Add cornstarch slurry to pot with strawberry juice and bring to a boil. Cook 1 minute, or until thickened and syrupy. Transfer to food processor with strawberries and blend until smooth. Stir in rose water and vanilla. Allow to cool to room temperature and then refrigerate until ready to use.
- Roll & cut: Place dough between two large pieces of parchment paper. Using a rolling pin, roll between 1/8 and ¼ inch thick. Cut out 2 inch rounds, using a fluted cookie cutter. Using a very small cutter or round top of a pastry tip, cut out the center of half of the cookies. Place dough on a parchment lined baking sheet and refrigerate for at least 10 minutes or until firm. Re-roll excess dough and repeat.
- Bake: Preheat oven to 350°F. Bake cookies approximately 14-18 minutes or until golden brown, rotating half way through. Bake in batches, as needed. Cool on a wire rack on baking sheet for 5 minutes, then transfer directly to rack to cool completely.
- Decorate & serve: Dust cookie tops with powdered sugar. Flip bottoms, spread with about 1 teaspoon or so of jam, and place on top. Repeat with remaining cookies. Enjoy.
Notes
To save time, feel free to substitute with store bought jam of any flavor. You can even add rose water to store-bought jam.
If you prefer crunchy cookies, fill within a few hours of serving.
For softer cookies, fill the night before serving. I actually prefer a softer texture. The cookies absorb moisture from the jam and they fuse together, making them easier to eat.
To store, place in an airtight container for up to 1 day if using fresh jam and up to 3 days if using store bought jam. They also keep well in the fridge for about 4-5 days.
If desired, freeze raw cookie dough for up to 3 months for a future use. Cover tightly with plastic wrap and seal in a ziplock bag.
You can also freeze baked, unfilled cookies for up to 3 months. Seal tightly in a ziplock bag.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 182
- Sugar: 11g
- Sodium: 41mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
