Description
Tender cornmeal cookies filled with homemade cranberry filling – perfect for Cranberry Cornmeal Linzer Cookies lovers seeking something special.
Ingredients
Cranberry Filling:
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Cornmeal Cookies:
- 1/2 cup granulated sugar
- 2 teaspoons orange zest
- 1–1/2 cups all-purpose flour
- 1/2 cup fine cornmeal
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 2 large egg yolks
For Assembly:
- 1/2 cup powdered sugar
Instructions
- Make cranberry filling by cooking cranberries, sugar, and water in saucepan for 8-10 minutes until thickened. Stir in lemon juice and zest. Cool completely.
- Rub orange zest into sugar until fragrant. Combine flour, cornmeal, almond flour, and spices in separate bowl.
- Add flour mixture to sugar. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in beaten egg yolks until dough comes together. Divide in half, wrap, and refrigerate 50 minutes.
- Preheat oven to 340°F. Roll dough to 1/4-inch thickness on floured surface.
- Cut with 2-1/4 inch cutter. Cut centers from half the cookies with small cutter.
- Bake on parchment-lined sheets for 12-14 minutes until lightly golden. Cool completely.
- Dust cutout cookies with powdered sugar. Spread filling on solid cookies and top with cutout cookies.
Notes
Keep butter cold for best texture. Chill dough thoroughly before rolling. Store assembled cookies refrigerated up to one week.
- Prep Time: 25 minutes
- Cook Time: 55 minutes