Description
Linzer cookies are the ultimate Christmas cookie! Delicate and delicious, they are major showstoppers for your holiday cookie platters and swaps! This chocolate orange version is like what Milano cookies are to Keebler fudge sandwich cookies: a grown up and sophisticated version of a classic. Here, a buttery shortbread cookie dough is lightly studded with orange zest and chocolate ganache is sandwiched between 2 orange shortbread cookies. This twist on the classic linzer cookie elevates the cookies from great to utterly outstanding!
Ingredients
For the cookies:
- 2 cups all-purpose flour, plus more for dusting
- 1/2 tsp baking powder
- 2 tbsp confectioners' sugar, plus more for sprinkling
- 1/8 tsp salt
- 1/8 tsp ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 tsp orange zest
For the chocolate filling:
- 6 oz semi-sweet chocolate, finely chopped
- 6 oz heavy cream
Instructions
- To make the dough: Whisk the flour, baking powder, confectioners' sugar, cinnamon, and salt in a medium bowl; set aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy. Mix in the vanilla extract, egg, and orange zest. Reduce speed to low and add flour mixture, mixing until just combined. Halve the dough and shape it into 2 disks. Wrap the disks in plastic wrap and refrigerate until firm, at least 2 hours.
- To make the ganache: While the dough chills, add the chopped chocolate to a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat only just until it reaches a slight simmer, where the cream at the sides of the pan is starting to bubble. Immediately pour the cream over the chocolate and let stand untouched for 2 minutes. Slowly stir the cream and chocolate together until the chocolate is completely melted. Chill the ganache until it reaches a scoopable consistency, about 2 hours.
- To bake the cookies: Preheat oven to 375° F. Line two baking sheets with parchment paper.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to ⅛-inch thick. Cut out dough with a 2-inch fluted cookie cutter. Cut out centers of half the cookies with a ½-inch cookie cutter (the shape is your choice!). Re-roll the scraps and cut out additional cookies. Space the cookies 2 inches apart on baking sheets. Chill the dough on the baking sheets for 5 minutes.
- Bake cookies and hearts until pale golden, 8 to 10 minutes, rotating the pans 180° halfway through the baking time. Transfer the pans to wire racks to cool and allow the cookies to cool completely on the pans before transferring to a work surface for the next steps.
- To assemble the linzer cookies: Dust the tops of the cutout cookies with confectioners' sugar – these will be the tops of your cookie sandwiches. Spread a tablespoon of ganache onto the bottom side of the uncut cookies. Sandwich the cookies together so that the sugared tops are facing up.
Storage: Store cookies in an airtight container at room temperature for up to 2 days, in the fridge for up to 2 weeks, or in the freezer for up to 2 months. Thaw cookies in the fridge or at room temperature before serving.
Notes
If you’d like, you can add a ½ cup of finely chopped pecans or almonds to the dough along when you stir the flour mixture together.
adapted from Martha Stewart’s Cookies
