– **Title**: Meyer Lemon Curd Linzer Cookies
– **Ingredients**:
– For the Linzer Cookies:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp almond extract
– 1/4 tsp salt
– 1/2 cup chopped nuts (e.g., almonds or hazelnuts) (optional)
– For the Meyer Lemon Curd:
– 1/2 cup Meyer lemon juice (about 2-3 lemons)
– Zest of 1 Meyer lemon
– 1/2 cup granulated sugar
– 3 large eggs
– 1/4 cup unsalted butter, cut into pieces
– Pinch of salt
– For Assembly:
– Powdered sugar, for dusting
– **Instructions**:
1. **Make the Linzer Cookie Dough**:
– In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
– Beat in the egg, vanilla extract, and almond extract until well combined.
– In a separate bowl, whisk together the all-purpose flour and salt (and chopped nuts if using).
– Gradually mix the dry ingredients into the butter mixture until just combined.
– Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. **Prepare the Meyer Lemon Curd**:
– In a medium saucepan, whisk together the Meyer lemon juice, lemon zest, sugar, and eggs until smooth.
– Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (about 10-15 minutes).
– Remove from heat and stir in the butter until melted and fully incorporated.
– Strain the curd through a fine-mesh sieve into a bowl to remove any lumps. Allow to cool before using.
3. **Bake the Cookies**:
– Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
– Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick.
– Cut out shapes using a cookie cutter; for half of the cookies, use a smaller cutter in the center to create a window.
– Place cookies on the prepared baking sheets and bake for 10-12 minutes, or until lightly golden around the edges. Let them cool completely.
4. **Assemble the Cookies**:
– Once the cookies are cool, spread a generous amount of Meyer lemon curd on the whole cookies.
– Top with the cookie “lids” (those with the cut-out window) and dust with powdered sugar before serving.
Enjoy your delightful Meyer Lemon Curd Linzer Cookies!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the structure of your cookies. If you prefer to go gluten-free, a 1:1 gluten-free flour blend can work well in this recipe.
Almond Flour: Almond flour adds a lovely nutty flavor and texture. If you’re allergic to nuts, feel free to substitute with more all-purpose flour or use sunflower seed flour for a nut-free option.
Unsalted Butter: Using unsalted butter allows you to control the saltiness. If you’re in a pinch, you can use salted butter, just lower the added salt to a pinch.
Meyer Lemon Zest & Curd: Meyer lemons are sweeter and less acidic than regular lemons. If you can’t find them, regular lemons are fine, but consider reducing the sugar a bit in the curd to balance the tartness.
How Do I Ensure My Cookies Stay Tender and Not Overmixed?
Mixing the dough just right is crucial for tender cookies. Overmixing can lead to tough cookies due to the gluten developing in the flour. Here are some tips:
- Start by creaming your butter and powdered sugar until light and fluffy, helping to incorporate air into the batter.
- When adding your flour mixture, mix it on low speed or by hand until just combined; it should be slightly sticky but not wet.
- Chilling the dough helps relax the gluten and makes it easier to roll out.
This method will give you a structure that’s soft and melt-in-your-mouth delicious!
Why Should I Chill the Dough?
Chilling the dough is key for a few reasons. First, it firms up the butter, which helps keep the cookies from spreading too much while baking. Second, it enhances the flavors as the mixture rests. Chilling it for at least 30 minutes is a must! Here’s how to do it:
- After mixing, divide the dough into two disks to make them easier to roll out later.
- Wrap each disk tightly in plastic wrap and place them in the fridge.
- Let the dough chill for 30 minutes or up to 2 days for even better flavor development.
This step creates cookies that are beautifully shaped and bursting with flavor!
Delicious Meyer Lemon Curd Linzer Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon Meyer lemon zest
For The Filling & Topping:
- 1/2 cup Meyer lemon curd (store-bought or homemade)
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 30 minutes to chill the dough. You’ll then bake the cookies for about 10-12 minutes. In total, you can have these tasty treats ready in just about 1 hour!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by whisking together the all-purpose flour, almond flour, and salt in a medium bowl. This mixture will help form the base of your cookie dough. Once mixed, set this bowl aside.
2. Cream Together Butter and Sugar:
In a larger bowl, take your softened butter and powdered sugar. Using an electric mixer or a sturdy whisk, cream them together until the mixture is light and fluffy. This step is important so your cookies are nice and airy!
3. Mix in Flavorful Ingredients:
Now, add in the vanilla extract, egg, and lovely Meyer lemon zest. Mix everything together until it’s well combined and smooth. The zest will add a nice, fresh lemon flavor to your cookies!
4. Combine Wet and Dry Ingredients:
Gradually add your flour mixture to the buttery mix, stirring gently until just combined. Be careful not to overmix; this will keep your cookies tender!
5. Chill the Dough:
Divide your dough in half and shape each half into a disk. Wrap each disk in plastic wrap and pop them in the refrigerator for at least 30 minutes. This step is crucial for firming up the dough so it’s easier to roll out later.
6. Preheat and Roll Out:
While the dough is chilling, preheat your oven to 350°F (175°C). Once the dough is firm, roll out one disk on a lightly floured surface to about 1/8 inch thick. Use a flower-shaped cookie cutter to cut out cookies, and remember to cut the center out of half of them to create a window for the lemon curd.
7. Bake the Cookies:
Transfer the cookies onto a baking sheet lined with parchment paper. Bake them in the preheated oven for 10-12 minutes, or until they are lightly golden at the edges. Keep an eye on them so they don’t overbake!
8. Cool and Assemble:
Let the cookies cool completely on a wire rack. Once they’re cool, take the solid cookies and spread about a teaspoon of Meyer lemon curd on each. Sandwich them with the cookie cutouts on top.
9. Add the Finishing Touch:
Lastly, dust your beautiful cookies with powdered sugar before serving. These cookies are sure to impress with their lovely citrus flavor and sweet finish!
Can I Substitute Regular Lemon Curd for Meyer Lemon Curd?
Yes, you can use regular lemon curd if you don’t have Meyer lemon curd. However, keep in mind that Meyer lemons are sweeter and less acidic, so the flavor profile of your cookies will differ slightly. You can add a touch of vanilla or a bit of sugar to mimic the milder taste of Meyer lemons if desired.
How Long Can I Store These Cookies?
Store the filled Linzer cookies in an airtight container in the fridge for up to a week. If you want to keep them longer, it’s best to store the cookies and the curd separately. Unfilled cookies can be kept at room temperature for several days. Just let the curd come to room temperature before spreading it on the cookies!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to 2 days in advance. After shaping it into disks, wrap tightly in plastic wrap and keep it in the fridge. If you need to store it longer, freeze the wrapped disks for up to 2 months. Just let it thaw in the fridge overnight before rolling it out.
What If My Dough is Too Sticky?
If your dough is too sticky to roll out, don’t worry! Simply sprinkle a little extra all-purpose flour onto your work surface and the dough itself while rolling. You can also chill it for an additional 10-15 minutes to help firm it up. Just be cautious not to add too much flour, as it can make the cookies tough.
