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linzer cookies with marionberry lavender and cranberry fillings


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Ingredients

For the cookies:

  • 3/4 cup unsalted butter
  • 1/2 cup | 3.5 ounces granulated sugar
  • grated zest of 1 blood orange
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1 cup | 5 ounces all-purpose flour
  • 3/4 cup almond flour
  • 1/4 teaspoon salt

For the cranberry filling:

  • 1 cup fresh cranberries
  • 1/4 cup | 1.75 ounces granulated sugar
  • 1 tablespoon blood orange juice
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 4 ounces mascarpone
  • powdered sugar

For the marionberry filling:

  • 1 cup marionberries (blackberries work too)
  • 1/4 cup | 1.75 ounces granulated sugar
  • 1 teaspoon King Arthur ClearJel
  • 1/2 teaspoon Pelindaba lavender, crushed

Instructions

To make the cookies:

  1. In the bowl of a stand mixer fitted with the paddle, beat the butter, sugar, and zest until light and fluffy. Scrape the bowl as needed and mix for about 3 minutes. Add the egg yolk and vanilla and beat until combined.
  2. In a separate bowl blend together the flour, almond flour, and salt. Add the flour mixture to the butter mixture and blend until just combined. Do not overmix.
  3. Divide dough into two pieces and flatten into discs. Wrap in plastic wrap and refrigerate at least one hour.
  4. On a lightly floured surface, roll out one disk to 1/4″ thick and cut out 2 1/2 ” circles. You need an even number of cookies since they will be paired.
  5. Use a small cookie cutter to cut out a shape from the center of half the cookies. Place all cookies on a parchment lined baking sheet and place in freezer.
  6. Preheat oven to 350 while cookies are chilling.
  7. Bake cookies for 8-10 minutes. They will look just set and starting to lightly brown on the edges. Remove from oven, but leave them on the cookie sheet to cool further. When they are cooled, transfer to a wire rack.

For the cranberry blood orange filling:

  1. In a medium saucepan, bring cranberries, sugar, and water to a boil over medium heat. Turn down to medium low and add the cinnamon. Continue to cook and stir for 5-7 minutes until mixture thickens to the consistency of jam. Break up some of the cranberries for a more textured filling. Remove from heat and add vanilla. Set aside.

For the marionberry lavender filling:

  1. In a small bowl, toss sugar with ClearJel. Add in marionberries and toss to coat.
  2. In a medium saucepan bring marionberry mixture to a boil. Reduce heat to medium low and add in crushed lavender. Continue stirring until mixture thickens.
  3. Remove from heat and set aside.

To assemble cookies:

  1. Pair one cookie bottom with a cookie cutout (this will be the top cookie). Sprinkle powdered sugar on the top cookie and spread about a teaspoon of either filling on the bottom cookie. 
  2. These cookies are best consumed the day they are made since the jam will soften the cookie quite a bit. If you want to make them ahead, freeze them in a plastic container with parchment between each layer. 

Notes

I’ve included a link to my favorite store in Portland called Pelindaba Lavender. They have the best products! And lucky for you – they always offer free shipping! Score! You can use any culinary lavender, but I just wanted to support a local small business. 

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