Hi! I have linzer cookies for you today and they have the tastiest centers for spring. Yes WordPress, LINZER cookies, not linger cookies…
Can we talk for just a minute about the automatic spellcheck? It still blows my mind that with all of us food bloggers out there using WP, the spellcheck system is still completely baffled by words like burrata (changes to burrito) and doesn’t add the thing above the e in sauté and oh my gosh I just figured out how to do that one as we speak. YAY!!! Now if I can figure out how to get the thing above the n in jalapeño…there it is. How did I miss this?? It’s seriously that easy?? Ok, so the symbols I get now, thank god because that’s been driving me nuts for FOREVER. But the spellcheck, I’d like to turn it off so that I can spell words like burrata and linzer without having to backspace and change letters multiple times before them sticking. Is this possible? Cue end mini rant…
So yesterday I decided to make everything bagels because I’ve been dying to share how easy they are with you and because EVERYTHING BAGELS. I’ve had a slight bagel obsession ever since my first job working in a bakery when I was in high school. They had these salt bagels that were so, so good and I ate them for breakfast every time I worked. Then in college we had this place called Big Apple Bagel and I was completely in love with their everything bagels with garlic dill cream cheese. Last fall I finally put both feet in and conquered making them at home, and yesterday I got myself all set up to make them again and get my photo shoot on…and I dropped my perfectly shaped and risen bagel rounds onto the floor. Sad face. But the good news is, I had literally just cleaned the kitchen floor, so I didn’t feel so bad picking them up and moving on. And instead of making them again so that they look ‘perfect’, I went ahead and shot them anyway. They look rustic and imperfect and taste like heaven. They’re coming soon, but for today…these cookies.
They are buttery, and flaky, and have the sweet and tangy surprise of raspberry preserves and lemon curd in the center that has the brightest flavor. For some reason lemon flavors scream spring to me, and I’m trying to get better at sharing sweet treats with you along with the savory. So these cookies seemed like the perfect idea to share as we all start thinking about Mother’s Day ideas. Of course, I had little helpers join in on the fun so you’ll see Kolton’s little hand in there putting the sandwiches together and dusting them with powdered sugar. Spoiler alert, those photos are sort of out of sequence. If you look close enough, you’ll notice that we assembled the cookies before dusting them with the sugar…oops. So we pulled them apart and started over. Nbd…ENJOY!
OH!!!! One last thing… I’m excited to say that I finally have some of the kitchen remodel photos up for you to see! I’ve been getting a lot of questions about when the reveal will happen and I figured a little teaser would suffice for now. We’ve still got those tiny little details to finish up, but for the most part, it’s complete. You can see it HERE!
Linzer Cookies with Raspberry Preserves and Lemon Curd
- 1 1/2 cups unsalted butter (3 sticks), at room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla
- 2 teaspoons fresh lemon zest
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup raspberry preserves
- 1/2 cup lemon curd
- powdered sugar for dusting
- In a large mixing bowl or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add in the vanilla and lemon zest and mix until well combined.
- Add in the flour and salt and mix until dough begins to come together. Form the dough into a disk and wrap with plastic wrap. Chill the dough for 1 hour.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a Silpat. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut the dough into an even amount of shapes to sandwich together. Bake for 17-20 minutes or until edges begin to get slightly golden and cookies are set in the middle. Allow to cool completely before assembling.
- To assemble, lightly dust the tops of one half of the cookies. Spread 1 teaspoon each of the raspberry preserves and lemon curd onto the other half of the cookies and place a dusted one on top. ENJOY!