Spiced Brown Butter Linzer Cookies
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
59
Spice
50
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Unsalted Butter (3 sticks)3 tsp
Kosher Salt1 tsp
Baking Powder1 tsp
Ground Cardamom1 tsp
Ground Cloves3.75 cups
All-Purpose Flour (plus more)1.5 cups
Granulated Sugar2 tsps
Lemon Zest (finely grated)1 large
Egg (room temperature)2 large
Egg Yolk (room temperature)1 cup
Red Currant JellyDirections:
1
Cook butter in a large saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes
2
Scrape into a large bowl; let cool
3
Whisk salt, baking powder, cardamom, cloves, pepper, and 3 3/4 cups flour in a medium bowl to combine
4
Add granulated sugar and lemon zest to butter; scrape in vanilla seeds and discard pod
5
Using an electric mixer on medium-high speed, beat until very light and fluffy, about 5 minutes
6
Beat in egg, then yolks
7
Reduce speed to low and add dry ingredients in 3 batches, incorporating after each addition
8
Turn out dough onto a surface and knead until no dry spots remain
9
Divide in half and form into 3/4"-thick disks
10
Wrap in plastic and chill until firm, about 2 hours
11
Place racks in upper and lower thirds of oven and preheat to 350°F
12
Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes
13
Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/8" thick
14
Cut into desired shapes with cutters; transfer to parchment-lined baking sheets, spacing 1/2" apart
15
Gather scraps, reroll, and cut out more shapes
16
Repeat with remaining disk of dough
17
(Make sure to cut out an even number
18
) Using smaller cutter, punch out cutouts in half of the cookies as desired
19
Chill 15 minutes, then bake, rotating sheets halfway through, until golden brown around edges, 10–12 minutes
20
Let cookies cool on baking sheets
21
Dust cutout cookies with powdered sugar
22
Stir jelly to smooth, turn remaining cookies over, and spread each with 3/4 tsp
23
Jelly
24
Top with powdered cookies
25
Let sit until jam is set, 15–20 minutes
26
Cook butter in a large saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes
27
Scrape into a large bowl; let cool
28
Whisk salt, baking powder, cardamom, cloves, pepper, and 3 3/4 cups flour in a medium bowl to combine
29
Add granulated sugar and lemon zest to butter; scrape in vanilla seeds and discard pod
30
Using an electric mixer on medium-high speed, beat until very light and fluffy, about 5 minutes
31
Beat in egg, then yolks
32
Reduce speed to low and add dry ingredients in 3 batches, incorporating after each addition
33
Turn out dough onto a surface and knead until no dry spots remain
34
Divide in half and form into 3/4"-thick disks
35
Wrap in plastic and chill until firm, about 2 hours
36
Place racks in upper and lower thirds of oven and preheat to 350°F
37
Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes
38
Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/8" thick
39
Cut into desired shapes with cutters; transfer to parchment-lined baking sheets, spacing 1/2" apart
40
Gather scraps, reroll, and cut out more shapes
41
Repeat with remaining disk of dough
42
(Make sure to cut out an even number
43
) Using smaller cutter, punch out cutouts in half of the cookies as desired
44
Chill 15 minutes, then bake, rotating sheets halfway through, until golden brown around edges, 10–12 minutes
45
Let cookies cool on baking sheets
46
Dust cutout cookies with powdered sugar
47
Stir jelly to smooth, turn remaining cookies over, and spread each with 3/4 tsp
48
Jelly
49
Top with powdered cookies
50
Let sit until jam is set, 15–20 minutes
51
Do Ahead Dough can be made 1 month ahead; freeze
52
Cookies can be made 1 day ahead; cover and chill
53
Dough can be made 1 month ahead; freeze
54
Cookies can be made 1 day ahead; cover and chill