Apple butter linzer cookies

If you’ve never smothered a biscuit in apple butter, trust me when I say you’re missing out.

Existing somewhere in between a jam and an apple sauce, this slow simmered spread can be enjoyed all year round, but the warm spices definitely hit a sweet nostalgic spot around the holidays. 

Baker’s note: What’s a linzer cookie?

Linzer cookies are a traditional Austrian sandwich cookie that consists of two shortbread cookies with a dollop of jam that peaks through the center “window” of the cookie. As with any recipe, these cookies are now made in a variety of ways. 

Yields: 16 sandwich cookies

Ingredients

• 2 cups (240g) all-purpose flour

• ½ cup(56g) almond flour

• 1 ½ tsp ground cinnamon

• ¼ tsp kosher salt

• ¾ cup (171g) unsalted butter, softened 

• ½ cup (100g) white granulated sugar

• 1 large egg yolk

• 1 ¼ cups (10oz) apple butter

• Powdered sugar for dusting tops of cookies

Directions

1. In a medium mixing bowl whisk together flour, almond flour, ground cinnamon and salt. Set aside.

2. In another medium mixing bowl cream together butter and sugar until fluffy.

3. Mix in the egg yolk and vanilla extract.

4. Fold in dry ingredients until well combined and there are no flour bits left at the bottom of the bowl. The dough will appear to be sandy but should be able to hold form when squished together.

5. Divide dough in half and form each half into a flat disk. Tightly wrap in plastic wrap and refrigerate for 1 hour. 

6. Let dough soften for 10 minutes before removing plastic wrap and rolling the dough out–one disk at a time– on a well floured surface. Roll out dough to ⅛-¼ inch thickness. 

7. Using a 2 ½ inch round cookie cutter, cut out cookies and place on a parchment lined baking sheet. Gather dough scraps and keep re-rolling until you have 32 cookies cut out. 

8. Take a smaller cookie cutter, for example 1 inch round, and cut out an inner circle on 16 of the cookies. These will be the cookie tops.

9. Return all 32 cookie cut out to the refrigerator to firm up for about 20 minutes.

10. Place the oven rack in the middle of the oven. Preheat to 350°F.

11. Bake cookies for 11-12 minutes, rotating half way through. Cookies edges should look slightly golden brown.

12. Let cookies rest on a baking sheet for 5 minutes before carefully moving them to a wire rack to cool completely. 

13. Dust or sift the top cookies with powdered sugar. 

14. Dollop about ½ Tbsp of apple butter on each bottom cookie and gently sandwich the cookie tops on top.

Cookies can be stored in an airtight container room temperature for 2 days or in the fridge for up to 5 days. 

Minus one cookie for tasting ;)