Lemon Curd Linzer Cookies (Print Version)
# Ingredients:
→ Filling
01 -
1 Batch of Lemon Curd *See Recipe Below in Separate Recipe Section
→ Shortbread Sandwich Cookies
02 -
1 cup unsalted butter, left out at room temperature for 10 minutes
03 -
1 cup granulated sugar
04 -
1/4 teaspoon salt
05 -
2 large eggs
06 -
1 teaspoon vanilla
07 -
1/4 teaspoon almond extract
08 -
1/2 teaspoon lemon extract/emulsion/elixir
09 -
3 cups all purpose flour
10 -
1 cup powdered sugar
# Instructions:
01 -
In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until light and fluffy. Add in the eggs and vanilla and mix until thoroughly combined. Slow the mixer to low, then add in the flour until combined, but don't overmix.
02 -
Dump out the dough onto a sheet of parchment paper, then place another sheet on top. Use a rolling pin to flatten out the dough to be about 1/8 inch thick. Place the flattened/covered dough on a cookie sheet, then refrigerate for 20 minutes until firm.
03 -
Preheat the oven to 350 degrees and place a sheet of parchment paper on a cookie sheet. Use the linzer cookie cutouts (one should be plain, and one should have the heart cut-out, OR you can use the bottom of a small glass for half the cookies, and use a circle cutout in the center of the other half), to make half the cookies plain and half the cookies with the circle cut-out. Place the cut out cookies onto the prepared cookie sheet.
04 -
Place the cookie sheet into the freezer for 3-5 minutes, then bake for 8-10 minutes. The edges should not be brown, so keep an eye on them. Let the cookies cool on a wire rack.
05 -
Add a dusting of powdered sugar on the circle cut-out cookies (on top on the outside), then spread on the curd on the inside of the plain cookies. Sandwich them together with the powdered sugar circle cut out portions on top.
# Notes:
01 -
You need to prepare lemon curd separately or use store-bought