Nothing screams the holiday season like a dozen white-dusted cookies with decorative cut-outs. What makes these Linzer Cookies special are their darker than normal centres. Frozen BC Blueberries give these cookies a plum-coloured middle. Although they’re not filled with the usual holiday red, Blueberry Linzer Cookies aren’t short of seasonal flavours.
Blueberry Jam Filling
- 1 cup (150g) Frozen BC Blueberries
- 1 cup (165g) Sugar
- 1 pkg (185ml) Liquid Pectin/ or ½ pkg.-28g of powdered pectin
- 1 tbsp (15ml) Lemon zest
- 1 tbsp (15ml) Lemon Juice
- 2 cups (260g) Cake and pastry flour
- ½ tsp (5ml) Baking powder
- ¼ tsp pinch Salt
- 1 cup (160g) Almonds
- ¼ cup (40g) Sugar
- 1 cup (240g) Unsalted Butter- room temperature
- ½ cup (80g) Sugar
- 1 large (50g) Egg
- 1 large (15g) Egg yolk
- 1 tsp (5ml) Finely grated lemon zest
- 1 tsp (5ml) Vanilla Extract
- ¼ cup (40g) Confectioners’ Sugar
Blueberry Jam Filling
- On medium heat and in a small saucepan, mash and break down the blueberries using a potato masher.
- Add the sugar, pectin, lemon zest and lemon juice, raise the heat and bring to a rolling boil for 1-2 minutes.
- Set aside and cool at room temperature.
- In a 350F/160C oven bake the almonds until fragrant and toasted, approximately 5 minutes, allow to cool.
- Place the cooled almonds and ¼ cup of sugar in a food processer and process until finely ground, then set aside.
- In a separate bowl, whisk together the flour, baking powder and salt, then set aside.
- In a large bowl, using a hand or stand mixer, beat together the butter and ½ cup sugar until light and fluffy. Beat in the eggs. Mix in the almond/sugar mixture, lemon zest and vanilla. Mix in the flour mixture in three intervals, paying close attention to not over mix.
- Divide the dough into two, half-inch thick discs, then wrap tightly in plastic wrap and refrigerate until chilled and firm, at least 2 hours and up to 2 days.
- When ready to bake, place the rack in the centre of the oven, and pre- heat to 350F/160C. Line a large cookie sheet with parchment paper. Remove the dough from the refrigerator and allow to stand at room temperature for 5-10 minutes.
- On a generously floured surface, roll out the dough until about ⅛ – ¼ inch thick. Using a 2” or 3” decorative cookie cutter, cut out cookies and place one inch apart on the prepared cookie sheet.
- Using a smaller 1” cookie cutter with decorative shape, cut out the centers of half of the unbaked cookies, this will be the top half of the cookie sandwich.
- Bake the cookies for 10-13 minutes at 350F/160C until a very light golden. Cookies with cut-outs (for the top) will bake slightly quicker. Make sure to allow them to cool. Repeat with the remaining dough.
- Sprinkle icing sugar over the cut-out tops of the cooled cookies. Dollop approximately 1 tsp of the blueberry jam filling in the centre of the bottom halves of the cooled cookies. Top with the sugared, cut out cookies and gently sandwich together.
- These cookies can be stored in an airtight container for 2-4 days, however, they are best eaten right away!
For more recipes, visit bcblueberry.com and follow @bcblueberries on social.