I loved the concept of these cookies but unfortunately mine didn’t turn out that well. The shortbread was too thick & resulted in too much cookie & not enough filling. I might try to adapt these in the future to use up my garden fresh rhubarb.
Rhubarb Linzer Cookies (from Bob’s Red Mill United States of Cookies)
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 egg
- 1 1/2 tsp vanilla
- 1/2 tsp almond
- 3 cups flour
- 10 tbsp rhubarb jam
Instructions
- Preheat the oven to 350ºf and line two cookie sheets with parchment.
- In the bowl of a stand mixer, cream together the butter, sugar, and salt until pale and fluffy, about 3 minutes. Beat in the egg and extracts. Gradually mix in the flour until combined.
- Turn the dough out onto a lightly floured surface. (alternatively you can wrap it in plastic wrap and refrigerate it for up to 2 days before proceeding to the next step.) Roll out the dough until it’s 1/4-inch thick.
- Cut out 3-inch circles using a cookie or biscuit cutter. Place half of the cookies on the baking sheet 1 inch apart. Use a smaller cookie cutter to cut out a shape from the center of the remaining cookies. Place those on the cookie sheet 1 inch apart (you may have to bake in batches).
- Bake the cookies for 10 to 12 minutes, until the edges of the cookies turn slightly golden. Remove the cookies from the oven and cool on a wire rack.
- Once cooled, place about 2 tsp of jam in the center of a cookie and then squish into a sandwich with one of the cutout cookies. Repeat with remaining cookies and then let set overnight.
- Dust with powdered sugar before serving and enjoy!
