Mini Sunkissed Lemon Linzer Cookies
 
Cook time
Total time
 
Ingredients
  • 3/4 pound unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups flour
  • 1/4 teaspoon salt
  • 3/4 cup lemon curd (see above)
  • Confectioners’ sugar, for dusting
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. If the dough doesn’t look like it’s coming together and forming around the beater, drizzle tiny amounts of ice water until you reach the consistency of a soft, not sticky dough.
  3. Remove portions (a good handful) of the dough and roll 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. If you have a Linzer cookie cutter, cut the bases, then insert the heart shape cutter and cut out the tops. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. This is an important step because it will keep the cookies from spreading and ensure the shapes and pretty cut-outs will stay in place when baking.
  4. Bake the cookies for about 9-12 minutes, just until the edges begin to brown. It is better to take the cookies out when they are almost mostly still white.
  5. Allow to cool to room temperature. Spread lemon curd on the flat (bottom) side of each solid cookie. Remember to dust the top of the cut-out cookies with confectioners’ sugar first and then press the flat sides together, with the lemon curd in the middle and the confectioners’ sugar on the top.
  6. Any jam, preserve, or nutella can replace the lemon curd in this recipe.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/02/14/mini-sunkissed-linzer-cookies/