Dessertscakemehometonight4.3
Cranberry Orange Linzer Cookies
These cranberry orange linzer cookies are buttery, bright, and beautifully festive. The orange-almond cookies sandwich a layer of tangy cranberry curd for the perfect mix of sweet and tart. Finished with a dusting of powdered sugar, they’re a stunning addition to any holiday cookie tray.
👥 30 Servings⏱️ Prep & Cook: 1h 12m⏳ Prep: 1h🔥 Cook: 12 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- blender
- food processor
- bowl
- whisk
- mixing bowl
- pan
- baking sheet
- oven
- strainer
- spatula
📝 Preparation Steps
1
Cranberry Curd
2
Make the cranberry curd the day before you plan on baking the cookies. In a small saucepan, combine the cranberries, granulated sugar, water, orange juice, and orange zest. Cook the cranberry mixture over medium-low heat, stirring occasionally for about 10 to ⏱️ 15 minutes until the cranberries break down and the mixture thickens. Remove the saucepan from the heat. Puree the cranberry mixture using an immersion blender or food processor until it is smooth.
cranberries (fresh or frozen)6 ozorange juice1 tbsp½ tsp orange zestorange zest1 tsp
3
To a medium bowl, add the egg yolks and whisk the yolks until broken up. Very slowly drizzle the hot cranberry mixture into the egg yolks, whisking constantly, to temper the yolks. Transfer the cranberry mixture back to the small saucepan and place over low heat. Cook the mixture for an additional ⏱️ 3 minutes, whisking constantly, until thickened.
egg yolks2large egg (room temperature)1
4
Remove the saucepan from the heat. Add in the cold, cubed unsalted butter, one cube at a time, whisking in between each addition. Once all the butter is added, transfer the curd to a heat-safe container. Cover the cranberry curd with a lid or plastic wrap and cool to room temperature. Once cooled, chill the curd in the refrigerator overnight.
unsalted butter (cubed and cold)2 tbspunsalted butter (room temperature)1 cup
5
Orange Almond Cookies
6
In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside.
all-purpose flour2 cupsalmond flour1 cup
7
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and granulated sugar until smooth and creamy. Add in the egg, vanilla extract, and orange zest and mix until smooth. Add in the flour mixture and mix on low speed until the cookie dough forms. Shape the cookie dough into a disc, wrap in plastic wrap, and chill in the refrigerator for ⏱️ 2 hours.
unsalted butter (cubed and cold)2 tbspunsalted butter (room temperature)1 cupegg yolks2large egg (room temperature)1vanilla extract1 tsp½ tsp orange zestorange zest1 tsp
8
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
9
Remove the cookie dough from the refrigerator and roll it out onto a lightly floured surface, about ⅙ inch thick. Cut out the cookies using a linzer cookie cutter set. For each cookie, you will need one solid cookie and one cookie with the center cut out. Place the cookies on the prepared baking pan. Bake the cookies for 10 to ⏱️ 12 minutes until the edges are set but the cookies remain pale on the edges. Cool the cookies on the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
10
Assembling the Cookies
11
Add a teaspoonful of cranberry curd to each of the bottom cookies and spread with an offset spatula. Dust the top linzer cookies with powdered sugar using a mesh strainer. Gently hold the dusted top cookies on the edges and place on top of the cranberry curd to create a sandwich cookie.
Nutrition Facts
calories
155 kcal
fat Content
9 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
9 g
sodium Content
43 mg
protein Content
2 g
trans Fat Content
0.3 g
cholesterol Content
37 mg
carbohydrate Content
17 g
saturated Fat Content
5 g
unsaturated Fat Content
2.4 g
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