These apricot almond linzer cookies are a holiday cookie essential! Fill the cookies with any type of jam or seedless preserves to fit your taste. May I also suggest Nutella?! Yes, I shall!
Dish Count – 2 Mixing Bowls, 2 Baking Sheets, 1 Mixer
*Breaths in one big deep giant breath*
You know what will make you feel like it’s the night before finals are done, and you are cramming to write that last term paper, knowing that there is a giant glass of something shady at the end of that tunnel, and you want to just turn something in so you don’t miss your dead line and get an F, and then have to answer to your mother why she paid all this money for you to get a good education, but you just can’t seem to keep your shit straight, and you are tuning it all out and still dreaming of that glass of something questionable just because it’s booze, and then putting on your yoga pants and forgetting about everything and finally getting to catch up on your Netflix queue?
Writing a cookbook.
But you know what? IT’S DONE AND I DID IT!! Great day in the morning victory is mine. DONNA, bring me all the muffins and bagels in all the land!
Because it’s done and I did it!
I also made you cookies because I have been a neglectful jerk. Forgive me? Okay, whew!
Truthfully, I turned the book in a week ago. And I think I’m just now getting over the whole thing. It’s not to say that it’s done-done. We still have photo editing to finish, and manuscript edits to make, too. But it is
done”. 80 recipes, in all their glory. The last week really did make me feel like I was back in college writing those last minute term papers, because no matter what, I had to make my deadline. Late nights, early mornings, and thinking about the book every waking second that my real job wasn’t distracting me from my painstaking analysis paralysis of everything book related.
At this stage I am elated, overjoyed, and still exhausted. There came a point I couldn’t think of anything to write about the recipes other than, “it’s good, just please make this”. Because after hundreds of test cases, scribbled out recipes, tears, doubts, successes and taste tests, I poured my heart into this book and I hope it will be a treasured part of your cookbook library. Even if my words can’t describe it, just know that yes, it’s all good and please make it.
That’s true about these cookies as well. They are good, and you should make them. If you don’t believe me, just trust my 35 member construction team who made five dozen cookies disappear before 10am on Monday. Between these, and the Egg Nog Gooey Butter Cookies, it was like 35 tasmanian devils overtook the kitchen and licked the plates clean. It would be alarming if it wasn’t equally as flattering.
Oh, and did you see my video on the Egg Nog Cookies? I did that too.
After months of being away from the blog, this weekend I got to spend time in the kitchen actually enjoying baking for the sake of baking with no set agenda, or deadline, or mission in mind other than enjoying the act itself. These cookies brought me so much happiness and I hope you will enjoy them, too.
Apricot Linzer Cookies
- 2 cups Flour
- 2/3 cup Almond Flour/Meal
- 1/2 tsp Ground Cinnamon
- 1 cup Softened Butter
- 2/3 cup Sugar
- 1 egg
- 1/2 tsp Vanilla Extract
- 1/2 cup Apricot Preserves
- 1/4 cup Powdered Sugar
In a small bowl, whisk together the flour, almond flour and cinnamon. In a large mixing bowl, beat together softened butter and sugar until smooth, light, and fluffy. Beat in the egg, and vanilla extract until completely incorporated.
Divide the dough into half. Shape each half of the dough into discs about 1″ thick. Wrap each disc in plastic wrap and place in the fridge for 2 hours to chill.
-Ready to Bake –
Preheat oven to 350 degrees. Remove one disc of dough at a time, and roll out the dough to 1/8″ thick. Using Linzer cookie cutouts, cut out an even number of shapes of whole cookies, and cookie tops with decorative shape cut outs. If the dough is becoming warm, pace the cutouts onto a cookie sheet and place in the fridge for 10 minutes before baking.
Bake cookies for 10-12 minutes per batch, rotating the cookie sheet halfway through baking. Let the cookies rest on the cookie sheet for 2-3 minutes before removing them and placing them onto a cooling rack to cool completely.
Reroll any excess dough, and continue to cut out until all the dough is used.
When the cookie are cool spread 1/2 teaspoon of preserves onto the whole non-cutout cookie. Top with cut-out cookie and gently press the cookies together. Sprinkle finished cookies with powdered sugar.
Adapted from Wilton Linzer Sandwich Cookies