This is a slight variation of Ina Gartner’s Mini Linzer Cookies – which was adapted from an Eli Zabar recipe.
I make the traditional Linzer Cookie recipe every Christmas. And it’s the only time of year that I make them. Why? Two reasons: 1) they are SO decadent that my husband’s and my weight would double if we had them more often and 2) they’re kind of a pain to make. So, prepare yourself. But worth the effort.
The shortbread recipe is really quite simple. Just think TONS of butter. In my mind’s eye – it was kind of a blank canvas. So, I got to thinking – how could I mix this up a bit?
During a visit to our local farmer’s market a while back, I picked up a bottle of Cinnamon infused Maple Syrup. It was delicious. It was like a mapley fire ball candy. By adding cinnamon to the dough mixture and then topping with a maple cinnamon glaze – these cookies are transformed!
Yield: Two dozen cookies Time: 1 hour 10 minutes
¾ pound unsalted butter (3 sticks) set at room temperature (leave them out overnight) 1 cup granulated sugar 1 tsp pure vanilla extract 3 ½ cups flour ¼ tsp kosher salt ¾ tsp ground cinnamon 2/3 cup confectioner’s sugar 4 tbs maple cinnamon syrup
Using a stand mixer and the paddle attachment, mix together the softened butter and sugar until they are just combined. Add vanilla and mix.
In a separate bowl, sift together the flour, salt, and cinnamon. Add them to the butter and sugar mixture and blend on low speed. (Tip: cover your mixer with a tea towel so as not to dust your entire kitchen with flour). Once combined, dump out onto a floured countertop, and bring the dough together into a flat disk. It will be crumbly. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.
Here’s the tricky part. After 30 minutes, roll the dough on your floured surface using a rolling pin (that has also been floured) into about a ¼” thickness. The dough is still very crumbly and will break apart, most probably and you may use bad language. So, you’ll have to do this a few times! Using your favorite cut out, (I used a 3” fluted square) place them on a cookie sheet lined with a silicon mat. Chill these again for 15 minutes. This is an important step – one that I’ve often skipped and regretted it. By chilling the cookies again, it prevents them from spreading in the oven, keeping their shape.
Pre-heat your oven to 350 degrees.
Your yield should be two dozen cookies – of which you can place twelve on each cookie sheet. Using two racks, bake for 10 minutes – then switch racks and turn each sheet – cook for another 10 minutes.
Allow to cool completely.
When they’re cool, you can frost them. To make the glaze, combine the confectioner’s sugar and syrup until it’s a thick consistency. Spoon about a teaspoon amount on each cookie, then spread as evenly as possible.
The glaze should harden quickly – allowing you to store them easily. But they won’t last long – everyone will be devouring them!
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!