Strawberry Cardamom Linzer Cookies

I haven’t been cooking much lately (unfortunately) but I did volunteer to provide desserts for this year’s Easter festivities. I decided to make my tried and true Banana Bread, as well as linzer cookies, which are not only super delicious but also look very cute.

I came across this recipe from the people over at Home Cooking Adventure (which is also one of my favorite YouTube channels):

The recipe includes the cookie and the jam, and also added a new spice to my rack: cardamom!

In general, the cookies turned out really good and everyone said they looked adorable. My one problem was that I couldn’t get the jam to thicken up as much as the video, so my cookies weren’t as solid as I hoped. I put them in the refrigerate to harden a bit, especially right before transporting. I’ll have to work on that part.

I pasted the recipe below for convenience but you should watch the video for a more detailed version! You can prepare the jam a day or two in advance, or while you’re making the cookies. The recipe makes about 30 cookies total.

Jam Ingredients

  • 14 oz strawberries
  • 1/2 cup sugar
  • 1 tbsp water
  • 1 tbsp lemon juice
  • 1/2 tsp ground cardamom

Jam Instructions

  1. In a small sauce pan, add all the ingredients. Bring to a simmer, stirring occasionally.
  2. Simmer for about 25-30 minutes, until the mixture is thick.
  3. Remove from heat and allow to cool completely.

Cookie Ingredients

  • 1 cup unsalted butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup ground almonds, toasted or plain
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cardamom

Cookie Instructions

  1. In a medium bowl, combine flour, baking powder, salt and cardamom.
  2. In a large bowl, mix butter and sugar until creamy.
  3. Add eggs and beat until smooth.
  4. Beat in vanilla extract.
  5. Add the flour mixture and ground almonds, stirring to combine.
  6. Divide the dough into two pieces. Wrap in plastic wrap and press into small disks.
  7. Refrigerate the dough for at least 2 hours.
  8. Preheat oven to 350 degrees F and line your baking sheet with parchment paper.
  9. On a well-floured surface, roll the dough to 1/8 inch thickness.
  10. Cut out the cookie “bottoms” and place on a baking sheet. Re-roll the dough scraps to make more cookies.
  11. Bake for 10 minutes or until cookies are lightly browned around the edges. Remove from the oven to cool for 2 minutes, then transfer to a cooling rack to cool completely.
  12. Repeat the same steps to make the cookie “tops”.
  13. Invert the cookie “bottoms” and add a small scoop of jam to each one.
  14. Dust the cookie “tops” with powdered sugar and put on top of each bottom to make a sandwich.
  15. Let stand for several hours before serving.
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