Tender Linzer cookies sandwiched together with homemade cranberry jam and dusted with sugar for a festive twist on the classic cut-out Christmas cookie.
Preparation Time
45 mins
Cooking Time
10 mins
Total Time
55 mins
Calories
79 Calories
Recipe Instructions
Step 1
Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
Step 2
Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
Step 3
Gather all ingredients.
Step 4
Whisk flour, cornmeal, baking powder, and salt together in a bowl.
Step 5
Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture.
Step 6
Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
Step 7
Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
Step 8
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops.
Step 9
To make the jam filling: Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
Step 10
Spread a small amount of the cranberry jam mixture onto one side of the bottom half of a cookie.
Step 11
Place the top half of the cookie on top of the cranberry jam mixture. Repeat assembly process with remaining cookies and cranberry jam filling.
