These Strawberry Linzer Cookies are classy, elegant, and will have you dreaming of summer. The perfect treat for your Valentine!
Was anyone else super happy to see the clock strike February this past weekend? January always seems to be a hard month around these parts. There’s the inevitable post-holiday schlump which makes returning to a full work week schedule seem utterly impossible. Pair that with gray days, piles of
snow charcoal mush, and the fact that I’m supposed to be eating kale when it’s 10 degrees outside and January is all around not.my.favorite.
I am more than thrilled to slip into my February sweater (which unfortunately looks a lot like my January sweater), and start looking forward to spring. I have some really fun stuff planned for you all this month, including the launch of a new series, a super special blogger event, and plenty of pink, chocolate, and sprinkle-full recipes to brighten your days.
Think of these Strawberry Lemonade Linzer Cookies as using every force I have available to will spring into existence. Or, at the very least, my attempt to keep my sanity by baking something colorful and bright. I laugh in the face of winter! Muah…ah…ah. Okay I’m done.
Truth be told, I actually made these beauties before Christmas when my momma and I got together to do our annual pre-holiday baking extravaganza. We turned down our usual cut out sugar cooking decorating marathon in favor of these classy and elegant Linzers, and I am so glad we did.
We made two different recipes for the linzer, one gluten free and one gluten-full, and it turns out the gluten free version was the uncontested favorite! The cookies themselves are thin and buttery, with just the right amount of richness from the brown sugar. The bits of almond add a nice dimension of flavor and texture. I added lemon extract to brighten the flavor and give it a hint of spring’s lightness.
We sandwiched the cookies with a variety of fruit jams, but my favorite was definitely the strawberry. The combination of lemony cookie and sweet strawberry jam reminded me of sipping on Strawberry Lemonade…which reminded me of summer…and sunshine…and green grass…and bare feet…and….yeah, they were darn good cookies.
The hint to keeping these delicate cookies from spreading too much while baking is to freeze the rolled out dough for 10 minutes before cutting them out. This makes the whole process a breeze! From there, it’s simply cutting, baking, jamming, and sugaring.
Oh, and if you’re wondering what to do with the tiny cookie you cut out of the top cookie? Well, there are a few options. You could simply pile them all together into a big ball, re-roll and make more big cookies. Orrrrrrrrr you could do what I do, which is bake them up with all the other cookies then snack on them while I jam and sugar the rest. Consider it the bonus of being the baker.
You can use any cookie cutters to do this, but you’ll need one big one and one small enough to fit inside it with at least a 1/2 inch rim. You don’t have to have matching shapes either. You can do a big circle with a little heart in the middle, a big star with a little circle…whatever suits your fancy!
Make these for a neighbor, a friend, a sweetheart, or just for yourself and make sure to sprinkle a ton of
powdered sugar love on top! Your friends will feel like you gave them the gift of summer. And right now, that’s one of the best gifts I can think of.
Recipe adapted from Gluten Free On A Shoe String
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