Pineapple Yuzu Linzer Cookies
After much procrastinating, I finally got a Christmas cookie recipe up here! Woot woot! Tests and work have taken over my life these past few months. I'm looking forward to a holiday season of cookies, cake, nog, and so many lights.
Thanksgiving flew by this year and was topped off by some spectacular desserts courtesy of my new kitchen gadget: a blowtorch! (Check my Instagram.) Trust me, there will be some recipes requiring canned fire in the future. Like most bakers I may also be a bit of a pyro.
If you live in a part of the country where you haven't seen the sun in the last few days, this recipe just might be for you! Wintertime means peak citrus season for us in the Northern hemisphere. All I have been thinking about lately is grapefruit salad, meyer lemon ice cream (recipe here!), and so many pomegranates. Seriously, go to your local market and get all the citrus.
This recipe is a spin on the classic Austrian Linzer Cookie. Soft and chewy, with a bit of almond, these cookies pack a tart citrus punch and are a perfect way to brighten up any Christmas cookie tray.
Pineapple Yuzu Linzer Cookies
Source: Adapted from King Arthur Flour
Makes about 17 assembled cookies
Yuzu is a citrus fruit similar to a pomelo. If you cannot find fresh yuzu fruit to juice, bottled yuzu juice can be found in asian supermarkets. Cookies can be cut and chilled on baking sheets in advance and then baked as needed. If you can't find pineapple jam, any other jam can be substituted, orange marmalade would be tasty.
3/4 cup unsalted butter, softened
1/2 cup sugar
Grated zest of 1 lemon
1 large egg yolk
1 cup unbleached all purpose flour
3/4 cup almond flour
1 1/2 teaspoon yuzu juice
1/4 teaspoon salt
Pineapple jam for filling
Confectioners sugar, for dusting
- Make the dough: beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and yuzu and beat until combined.
- Meanwhile, whisk together the flour, almond flour, and salt in a separate bowl. Add the flour mixture to the egg mixture and mix until just combined. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour, or overnight.
- On a lightly floured surface, roll one disc of dough out about 1/4"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Use a smaller cookie cutter to cut a hole out of the center of each cookie. Transfer rounds to parchment lined baking sheet and chill entire sheet in the freezer for 15 minutes before baking. Gather remaining dough scraps, roll and repeat.
- Preheat the oven to 350°.
- Bake cookies for 8 to 11 minutes, until the edges are just beginning to turn light golden brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
- To fill the cookies: place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.