Bake from Scratch

Mike Johnson

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STRAWBERRY CARDAMOM LINZER COOKIES

Makes about 24 sandwich cookies

Linzers are popular Austrian cookies often made during the holiday season. The cardamom in this cookie dough makes for a deliciously warm taste that pairs exceedingly well with the strawberry jam. You can take these cookies to the next level by using a homemade jam.

1 cup (227 grams) unsalted butter, softened
1½ cups (180 grams) confectioners’ sugar
1 large egg (50 grams)
1 teaspoon (2 grams) ground cardamom
1 teaspoon (6 grams) vanilla bean paste
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (1 gram) ground cinnamon
2½ cups (313 grams) all-purpose flour
1 cup (96 grams) almond flour
½ cup (160 grams) strawberry preserves
Garnish: confectioners’ sugar

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until pale and fluffy, about 2 minutes, stopping to scrape sides of bowl. Beat in egg, cardamom, vanilla bean paste, salt, and cinnamon.

2. In a medium bowl, whisk together flours. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Using lightly floured hands, divide dough in half. Shape each half into a ½-inch-thick disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.

3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll half of dough into a ¼-inch-thick circle. (If dough becomes too soft, rewrap in plastic wrap, and refrigerate until firm again.) Using a 2-inch fluted round cutter, cut dough, and place about 1 inch apart on prepared pans. Using desired 1-inch holiday cutter, cut centers

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