Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam or lemon curd into the center, spreading it slightly. To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely. To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Place cookies in the refrigerator for 30 minutes to chill. Add the yolk and vanilla and beat until combined. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Instructions To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes. While the first half of cookies is chilling, cut 15 rounds from the remaining dough. Place the cut cookies (you should have 15 cookies) in the refrigerator for 30 minutes and preheat the oven to 350☏. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm. Transfer rounds to a parchment-lined baking sheet. Using a 2 1/2" round cookie cutter, cut out cookies. On a floured surface, roll one disc of dough out about 1/8"-thick. It should still feel cold, but shouldn't feel rock-hard.
Traditional in design, the fluted round cookie cutt. To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. Wilton Linzer Cookie Cutter: Make European-inspired jam-filled cookies for a fun holiday treat. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. Don't over-beat.ĭivide the dough in half, and pat each half into a disc. Add the flour mixture to the egg mixture and mix until just combined. Meanwhile, whisk together the flour, almond flour, and salt. To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes.
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