Cranberry Cornmeal Linzer Cookies: A Sweet and Tangy Holiday Treat
Linzer cookies are a classic holiday treat that originated in Austria, known for their distinctive sandwich-like appearance and delicious jam filling. This article will focus on a unique twist to the traditional Linzer cookies by incorporating cranberries and cornmeal into the dough, creating a sweet and tangy flavor profile that is sure to delight your taste buds. We will explore the history, making, serving suggestions, variations, and more, of these delightful Cranberry Cornmeal Linzer Cookies.
Introduction
Linzer cookies have a rich history dating back to the 17th century in Linz, Austria. These cookies are made with a rich buttery dough and typically filled with raspberry jam, although other fruit preserves can also be used. The top cookie usually has a small window cut out to reveal the jam filling underneath, creating an attractive sandwich-like appearance. Linzer cookies are traditionally enjoyed during the holiday season and are often dusted with powdered sugar for an extra festive touch.
History of Linzer Cookies
Linzer cookies have a long and storied history that can be traced back to Austria in the 17th century. These cookies were initially made by Austrian bakers using ground almonds in the dough and raspberry jam for the filling. Over time, Linzer cookies gained popularity across Europe and became a beloved holiday treat. Today, Linzer cookies are enjoyed worldwide and have many variations, including the Cranberry Cornmeal Linzer Cookies we will be focusing on in this article.
Ingredients and Tools
To make Cranberry Cornmeal Linzer Cookies, you will need a few key ingredients and tools. The main ingredients include all-purpose flour, unsalted butter, powdered sugar, ground almonds, cornmeal, dried cranberries, vanilla extract, and raspberry jam. You will also need a round cookie cutter, a smaller cookie cutter or a Linzer cookie cutter with a decorative shape, and a baking sheet lined with parchment paper.
Ingredients:
-3/4 cup all-purpose flour
-3/4 cup yellow cornmeal
-1/3 cup sugar
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup (1 stick) unsalted butter, at room temperature
-1 large eg
-1 teaspoon vanilla extract
-1/3 cup dried cranberries
-1/4 cup confectioners sugar
-2 tablespoons olive oil
Instructions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until combined.
3. In a large bowl, beat butter until light and fluffy, about 1 minute. Add egg and vanilla and beat until combined.
4. Add dry ingredients to wet ingredients and beat until a dough forms. Stir in cranberries.
5. Using a cookie scoop or a spoon, scoop out dough and place on prepared baking sheets, about 2 inches apart.
6. Bake for 12-14 minutes, or until cookies are lightly golden on the edges. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
7. When cookies are cool, mix together confectioners sugar and olive oil until combined. Drizzle over cookies and allow icing to set before serving. Enjoy!
