8 sleeps until christmas!!!
have you decided which holiday cookie you are going to leave out for santa? if not, i think i just decided for you. is everyone ready for christmas? we host our annual modest christmas party this weekend & i am so excited. our friends gathering kicks off one of many holiday parties until new years eve. my fridge is stocked with mulled cider & eggnog, so i think it is safe to say i am ready to take a break, watch all the christmas movies & relax until 2020. this will be my last blog post of 2019 (what a year), so let's talk about these cookies!
these orange + hazelnut linzer cookies are a hazelnut twist on the traditional almond based linzer cookie. i used bob's red mill's hazelnut flour, which gives these cookies an extra nutty flavour. i found this adorable squirrel cookie cutter when i was on vacation last year & finally found the perfect cookie recipe to use it for. linzer cookies are two cookies sandwiched together with jam (i love any cookie where eating two is disguised as eating one), so feel free to use your favourite flavour of jam! i used a fig + honey jam, as well as a ginger + orange marmalade because i loved the two colour tones when plated. happy cookie baking!
hope everyone has a wonderful holiday season & the happiest of new years! xo
ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups bob's red mill all-purpose flour, sifted
- 3/4 cups bob's red mill hazelnut flour (substitute equal parts bob's red mill almond flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons orange zest
- 1/2 teaspoon ground nutmeg
- 1 cup jam (i used a mix of fig jam & apple ginger jam)
- powdered sugar, to garnish
directions
- in the bowl of a stand mixer fitted with the paddle attachment, cream butter & sugar until fluffy.
- add the egg & vanilla extract. beat until well incorporated.
- sift in the flours, baking powder, salt, orange zest & nutmeg. beat until just combined.
- divide dough into two rounds, wrap in plastic wrap & refrigerate until firm (minimum 2 hours, but can be made up to 48 hours in advance).
- once dough has chilled, preheat oven to 350 degrees. line two baking sheets with parchment paper & set aside.
- on a lightly floured surface, roll out dough to 1/4 inch thick.
- using a desired cookie cutter, cut out dough & place 1/2 inch apart on the baking tray. using an extra small cookie cutter, cut out a hole in half of the cookies.
