Day 21: Shortbread Linzer with Cranberry Filling

Day 21 with Minnesota Locavore

I’m excited to have Amy (what a great name!) here with us today from her blog Minnesota Locavore. In her quest to become a locavore – “one whose diet primarily consists of foods grown or manufactured locally” – Amy began her blog, sharing her adventures in eating and growing locally here in our shared state. I applaud her ideals and hope to adopt some of her practices in my cooking. And her cookies looks amazing!

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My name is Amy and I blog at Minnesota Locavore. I spend my days eating, growing, and writing about local food, sharing recipes and updates about farmers and growers in the North Star State. Before I jump into my post, can I just say this has been a FANTASTIC 25 Days of Cookies thus far? What a talented group of bloggers Amy has assembled! I’m so grateful for new additions to my Google Reader for the new year and to be among such good company. With only a few more days until Christmas I’m anxious to see what’s left in the series. I keep adjusting my baking plans!

And for today…

The holidays can be a challenging time for locavores. There are so many food traditions and special treats that only appear this time of year. Many of them have ingredients that just don’t grow in the Upper Midwest. I share the holiday love of cocktail shrimp and gingerbread houses, but let’s be honest…they don’t exactly fit the 150 mile rule. Last year was my first Christmas on a locavore diet and I spent some major hours scanning cookbooks for simple cookies, candies, and dishes I could substitute with local ingredients to share with family and friends.

Today I’m sharing one of my Christmas standbys, an almost-local Linzer cookie with a cranberry jam filling. The recipe is a simple shortbread sandwich cookie with only 6 ingredients. I use flour from a mill in the southern part of the state, Hope butter from Hope, MN, and Wisconsin cranberries. In addition, the non-local powdered sugar in the cookie dough is reduced to 1/2 cup. Not bad when stacked up against its sugary cookie competitors. Did I mention they are incredibly yummy too? The cranberry filling has a sweet tang, perfect for sandwiching between two buttery shortbread cookies.

You’ll need a few different sizes of cookie cutters for this project. Traditional Linzer cookies are Austrian in origin and always have the Linzer Augen or “eye” that allows the tiniest bit of jam to peek through the top cookie. I found this set of Linzer cookie cutters at a local craft supply store, but any set with multiple sizes should do the job.

I hope everyone enjoys their final days of baking and has a safe and happy holidays. Many thanks to Amy for letting me contribute to such a fun month of recipes!

Shortbread Linzer with Cranberry Filling 

Ingredients

For the Cookies:
1 cup unsalted butter at room temperature
½ cup powdered sugar
2 cups unbleached all-purpose flour
1 tsp. vanilla extract

For the Filling
2 cups fresh or frozen cranberries, washed and sorted
1 cup water
1 cup granulated sugar

Instructions
1. Using an electric mixer, cream butter until light and fluffy. While continuing to beat, gradually add in powdered sugar. Add in flour ½ cup at a time until just combined. Stir in vanilla.

2. Divide dough in half, form into 1″ round disks and wrap in plastic wrap. Refrigerate for at least 30 minutes to prevent butter from softening any more.

3. While dough is chilling, place cranberries, water, and sugar in a medium sauce pot. Bring to a boil over low heat. When cranberries begin to open and foam forms on the surface, begin to stir constantly. You may adjust the heat lower if foam approaches the top of the pot. Continue stirring for 5 minutes or until filling reaches the desired consistency. It should coat the back of a spoon when dipped in the pot. Set aside to cool.

4. When dough has chilled, pre-heat oven to 350° and line a large baking sheet with parchment paper. Remove one disk from the refrigerator and roll out on a floured surface.  If dough seems crumbly, sprinkle a few drops of water on the surface. Roll out to ¼” thickness and cut out with cutters. Be sure to cut an even number (make a bottom sandwich with no eye and a top piece with an eye) of each cookie cutter. Repeat with second disk of dough, being sure to refrigerate any dough while it is not being used to prevent the butter from melting.

5. Bake for 10-12 minutes or until edges of cookie just begin to turn golden brown. Remove from oven and place on a cooling rack.  When cooled, place a teaspoon of the cranberry filling on each bottom cookie (may need more or less depending on the shape of your cutters) followed by a top cookie.  Gently press the cookies together, wiping away any filling that oozes out the sides. Repeat for remaining cookies. If desired, lightly sprinkle with additional powdered sugar.

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Thanks Amy!

Quick side-note: Just the other day, I was craving a fruit-filled cookie and searched and researched the grocery store aisles looking for one but there were none to be found. Good thing though, homemade ones would be much better. :)

Check out the rest of Amy’s collection of recipes here at her blog.

Take care.

♥amy c