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.
- 14 oz strawberries
- 1/2 cup sugar
- 1 tbsp water
- 1 tbsp lemon juice
- 1/2 tsp ground cardamom
- In a small sauce pan, add all the ingredients. Bring to a simmer, stirring occasionally.
- Simmer for about 25-30 minutes, until the mixture is thick.
- Remove from heat and allow to cool completely.
- 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
- In a medium bowl, combine flour, baking powder, salt and cardamom.
- In a large bowl, mix butter and sugar until creamy.
- Add eggs and beat until smooth.
- Beat in vanilla extract.
- Add the flour mixture and ground almonds, stirring to combine.
- Divide the dough into two pieces. Wrap in plastic wrap and press into small disks.
- Refrigerate the dough for at least 2 hours.
- Preheat oven to 350 degrees F and line your baking sheet with parchment paper.
- On a well-floured surface, roll the dough to 1/8 inch thickness.
- Cut out the cookie “bottoms” and place on a baking sheet. Re-roll the dough scraps to make more cookies.
- 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.
- Repeat the same steps to make the cookie “tops”.
- Invert the cookie “bottoms” and add a small scoop of jam to each one.
- Dust the cookie “tops” with powdered sugar and put on top of each bottom to make a sandwich.
- Let stand for several hours before serving.