Lemon Poppy Seed Linzer Cookies
Everyday should be Valentine's Day, there is no excuse to not show your love and compassion to those who matter to you. Whether by writing a cute little note, getting them a gift, or my favorite gift to bestow upon others- baking. You can bake these delicious cookies any time of the year, not just on Valentine's Day.
The filling I chose for these cookies is a raspberry pomegranate compote, I'm still tweaking the recipe on that but I will post as soon as it's finalized.
My grandmother is the reason I love cooking and baking, her food not only made our family happier but also made the bond between us all stronger.
No matter what happens throughout the week, all of us would gather around the dinner table to eat the amazing food she has prepared. In a way, I think that if every family had my grandmother in their house, the divorce rate in the world would be way lower.
Linzer cookies were one (of many) of my favorite desserts. In order for a cookie to qualify as a linzer cookie, it essentially needs to be a cookie sandwich with some sort of filling on the inside.
The combinations are endless, but I did not want to steer too far from traditional linzers. The lemon poppy seed cookie is packed with flavor and goes great with the sweet and tangy raspberry pomegranate compote.
These cookies are super easy to make, and you do not have to make a homemade compote or jam like I did, feel free to use whatever jam you have in the fridge... My mother's favorite was always apricot.
Lemon Poppy Seed Linzer Cookies
yields: 2 dozen prep time: 5 minutes cook time: 15 minutes
Ingredients:
6 cups all purpose flour
2 tsp. baking powder
2 tsp. salt
4 tblsp. poppy seeds
3 cups powdered sugar
4 sticks unsalted butter, softened
2 eggs
3 tblsp. lemon zest
2 tsp. lemon extract
Directions:
In a bowl, mix the flour, baking powder, salt and poppy seed and set aside. In another bowl, cream the butter and sugar until smooth, add the eggs and mix until combined, then add the lemon zest and extract and fold. (do not over mix, that will create air bubbles when baking)
Pre-heat oven to 400F. Flour your work surface and roll out dough to the thickness desired, remember that the thinner your cookies are the faster they will bake. Use whatever cookie cutter shapes you would like, then place on baking sheet lined with parchment paper.
Bake for 6 minutes or until edges are golden. Allow to cool before putting the jam on. Form a cookie sandwich then sift powdered sugar all over and voilà, bon appétit!
This may be the easiest and least time consuming recipe I have on my blog so far, and I hope you love the twist I made on the cookies I basically grew up on, bon appétit!
xoxo
Oliver
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