Brown Butter Linzer Cookies
Sandwich cookies filled with your favorite fruit preserves and dusted with powdered sugar. With hints of cardamom, ginger, and the warm caramel flavor of brown butter, these festive and fun Linzer cookies are a great addition to any holiday dessert table!
Brown Butter Linzer Cookies
Ingredients
Instructions
Notes
*This recipe will work and taste great with regular butter as well!
Brown Butter
-Melt butter in a small saucepan over medium-low heat.
-Cook for about 3 minutes stirring constantly until butter foams and bubbles.
-Continue cooking until you can see brown specks through the bubbles and foam.
-Remove from heat and strain into a small bowl to remove the larger brown pieces.
-Place in the refrigerator for around 30 -60 minutes until solid. Remove from refrigerator about 30 minutes before use.
Nutrition Facts
Calories
244.48Fat (grams)
15.69Sat. Fat (grams)
7.76Carbs (grams)
23.41Fiber (grams)
1.17Net carbs
22.24Sugar (grams)
10.12Protein (grams)
3.75Sodium (milligrams)
183.89Cholesterol (grams)
52.88Directions
1. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, cardamom, and ginger. Set aside.
2. In a large bowl, or the bowl of a stand mixer, add the brown butter and beat until smooth and creamy.
3. Add the brown sugar and granulated sugar and mix until combined.
4. Add the egg, egg yolk, and vanilla. Mix until well combined.
5. Spoon in half the flour mixture. Mix until incorporated.
6. Add the rest of the flour mixture and mix until combined. Dough will still be crumbly.
7. Knead dough with your hands in bowl until it holds together.
8. Divide the dough into two disks. Wrap in plastic wrap and chill in refrigerator for at least an hour.
9. Once you are ready to bake, preheat oven to 350 degrees, line baking sheets with parchment paper, and remove dough from fridge.
10. On a lightly floured surface, unwrap one of the dough disks. Roll out 1 disc of dough on a floured surface. Roll dough to 1/4” thick.
11. Using a circle cookie cutter and smaller shape cookie cutter (I used a small star), cut 8 solid round cookies and 8 rounds with shape cutouts.
12. Place the all the rounds and cutouts on a baking sheet lined with parchment paper.
13. Bake cookies for 10-12 minutes until the bottoms are a golden brown.
14. Remove from oven and let cool completely before moving on to the next step.
15. Place the rounds with the cutout on a wire rack over parchment paper.
16. Lightly dust the tops with powdered sugar.
17. Add around 1 teaspoon of your favorite preserves to the middle of each solid round bottom.
18. Top with the powdered sugar dusted rounds with cutouts. Press down gently to seal.