Cranberry-Ginger Linzer Torte Cookies
This is one of my favorite cookies for a few different reasons. It's kind of a sandy cookie, so you get that snap. Its warming spices play very nicely with the cranberry-ginger jam. You can use that jam in other places, even as cranberry sauce. You have that acidity and that little bit of sour as well as sweet. And they're just as good right out of the freezer. It's a great cookie with the holidays for exchanges or just to have after dinner. Can be stored in an airtight container at room temperature for up to 3 days.
- Serves: 24 persons
- 1(12 ounce) package fresh cranberries
- 2cups white sugar
- 1medium orange, zested
- ½cup fresh orange juice
- ¼cup water
- 2tablespoons grated fresh ginger root
- 1pinch salt
- 3½ cups all-purpose flour
- 1tablespoon ground ginger
- 1teaspoon ground cinnamon
- ½teaspoon salt
- 1½ cups unsalted butter, at room temperature
- 1cup white sugar
- 1teaspoon vanilla extract
- ¼cup confectioners' sugar, or as needed
Step 1Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
Step 2Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
Step 3Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
Step 4Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
Step 5While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
Step 6Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
Step 7When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.