A holiday jam of cranberries, orange blossom, cloves and cinnamon peeking through a double cookie window of chestnut flour, butter and mascarpone, makes for the most festive holiday cookie ever!
A favorite family Christmas Cookie, has long been the Linzer Cookie. Why? I think because it encompasses Christmas colors peeking through a window and holiday essence and spices, better than any other cookie I make.
Origin Of Linzer Cookies
Linzer Cookies were first derived from Austria, with almond meal in the cookie dough and raspberry or current jam as the filling.
While these are delicious and traditional flavors, my taste buds most prefer the Christmas flavors we have created here in America.
I have recreated these cookies to my liking, with flavors of chestnut meal and orange rinds are in the cookie dough and a cranberry jam scented with orange blossom water, cloves, and cinnamon in the filling.
Such special flavors all wrapped into a memorable bite of Christmas traditions!
Chestnuts are not the nut you will find most often in a cookie, but they should be because the flavor of a roasted chestnut is unlike any other nut we cook with.
Making chestnut flour for the holidays, or to store in your freezer for recipes later in the year, couldn’t be easier.
Either roast a batch of chestnuts, seemingly sold only around the holidays, shell and grind the nuts, or they can be found in many grocery stores already roasted and shelled.
However you obtain these coveted nuts of November and December, simply put them in the food processor and grind to a flour. Use immediately or bag and freeze for anytime.
Have you ever bought cranberry jam in the store? Me either! Why the heck someone isn’t making this fabulous berry into a jam, is beyond me.
Making my own cranberry jam for this Linzer cookie Christmas treat is so easy, so I do just that; make it every year!
Boil the cranberries in a little orange juice, sugar, cloves and cinnamon until they are soft and have absorbed the essence of the spices.
Remove the spices and drizzle a little Orange blossom, puree and the jam is ready!
How To Assemble Linzer Cookies
The cookie dough has been baked, making certain to cut a decorative window in the top cookie before baking.
The jam has been made, cooled and pureed. Now we simply schmear a little cranberry jam on the bottom cookie, place the cutout top cookie and dust with confection sugar.
- Whole cranberries
- Whole orange
- Orange blossom water
- Whole cloves
- Whole cinnamon
- Confection sugar
- Baking sheep pan
- Parchment paper
- Rolling pin
- Cookie cutters – 1 large, 1 smaller
- Mixing bowl
- Tea infuser
- Food processor
Chestnut Flour Cranberry Jam Linzer CookiesCourse: Cookies, DessertCuisine: Mediterranean
Jam of cranberries, orange blossom, cloves and cinnamon peeking through a double cookie window of chestnut flour, butter and mascarpone.
Cranberries – 12 ounce bag of fresh cranberries
Orange juice – ½ cup
Orange zest – 1 tablespoon
Orange Blossom Water or Orange Extract – 1 teaspoon
Sugar – ½ cup
Whole Cloves – 1 teaspoon
Cinnamon Stick – 1/4
Salt – 1/2 teaspoon
Butter – 2 sticks, 16 tbsp
Cream cheese – 8 oz
Sugar – ¾ cup
Chestnut flour or other nut flour – 3 tablespoons
Flour – 3 ½ cups (more for rolling out the dough)
Orange zest – 1 tablespoon
Salt – 1 teaspoon
Powdered Sugar – for dusting on top of the finished cookies
- Jam Instructions
- Place cranberries, orange juice, orange zest and sugar in a sauce pan. Place the whole cloves and 1/4 stick of cinnamon in a tea infuser and drop the infuser into the cranberry ingredients.
- Bring to a slow simmer. Simmer until the liquids reduce and the consistency thickens. Cool. Remove the spices in the infuser. Puree.
- Unused jam can be stored in fridge for a week or frozen.
- Cookie Instructions
- Bring the butter and mascarpone to room temperature while making the jam.
- Place the cookie dough ingredients in a food processor. (This is the easiest way, but you can use a large fork, and then your fingers to work the dough together)
- Once the dough becomes a pliable pastry, roll out onto a floured surface. Roll it to a little less than one-quarter inch thick.
- Press out the shapes with a cookie cutter or a round glass. Then go back with a smaller cutter or smaller round glass, press out what will become the top cookie with a window cut out.
- Place on cookie sheet and bake 325 until they just begin to change color but not brown. About 20-minutes
- Spread the jam on top of the cookies without windows, then place the windowed cookies on top.
- Sprinkle powdered sugar and serve or refrigerate until ready to serve.
- Stores for a week in the fridge.