This week's recipe comes from the mega talented Kate Malczewski is a writer, recipe developer, and food stylist. Before moving to London in 2016, she worked at Food & Wine magazine in New York City. She blogs at biddiekitchen.com and posts an obscene number of food photos on her Instagram @biddiekitchen.
These Linzer cookies look so good we're giving them as Christmas presents.
Makes about 20 cookie sandwiches
for the dough
2¼ cups all-purpose flour
¾ tsp. salt
½ cup granulated sugar
1 Tbsp. orange zest
1 cup (226g) butter
1 tsp. vanilla extract
1 large egg yolk
¼ cup honey
for the filling
80g Doisy & Dam goji and orange dark chocolate
1 tsp. golden syrup
2 Tbsp. (28g) butter
make the dough
In a medium bowl, whisk together the flour and salt.
In a large bowl, combine the sugar and orange zest. Using your hands, massage the orange zest into the sugar until it is fragrant and evenly incorporated. Add the butter to the bowl and beat with an electric mixer until smooth (you can also use a wooden spoon and your hands to mash it all together if you don’t have a mixer, but it takes a lot of elbow grease!).
Add the vanilla, egg yolk, and honey to the mixture and mix until combined.
Add the dry ingredients in two batches, mixing well after each addition.
Divide into two discs of dough, wrap in parchment paper and plastic, and chill until firm, about 2 hours. Alternatively, make dough up to one month in advance and freeze; thaw overnight in refrigerator before rolling out and baking.
bake the cookies
Preheat the oven to 325° F / 165° C. Line a baking sheet with parchment paper.
Unwrap the dough and roll it out to ¼-inch thinness. Use a cookie cutter to cut out shapes; use a smaller cookie cutter to create a window within half of the cookies.
Working in batches, place cookies on the prepared baking sheet and bake until golden, about 10 minutes. Repeat with remaining dough.
make the filling
Over a double boiler, melt the chocolate and the butter. Stir in the golden syrup until the mixture is smooth.
assemble the cookies
Once cooled, place all the cookies with a cutout window on a baking sheet and dust the tops with confectioners’ sugar.
Over half of the windowless cookies, spread a layer of the melted chocolate; place a sugar-dusted cutout window cookie on top and decorate with goji berries or orange zest.
Over the other half of the windowless cookies, spread a spoonful of orange marmalade. Place a sugar-dusted cutout window cookie on top and use a fork to drizzle the melted chocolate over it.