Cranberry Orange Jam Linzer Cookies are a double window, Holiday cookie, with cinnamon, cloves, nut flour and and mascarpone.
Festive Holiday Linzer Cookies
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 we can make.
Origin Of Linzer Cookies Sandwiches
Linzer Cookies were first derived from Austria, with almond flour 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 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!
Chestnut Flour for The Holidays
Sure you can easily make this recipe into more traditional hazelnut linzer cookies, but why would you when the holiday season is when we can get chestnuts easily at the grocery store!
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.
Cranberry Orange Jam
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 holiday cookie treat is so easy, so I do simply make it every year when cranberries are in season!
Boil the cranberries along with orange juice, zest, 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!
This jam makes for beautiful Christmas cookies, both in appearance and in flavor.
Cranberry Jam For The Holidays
It seems that cranberry linzer cookies aren’t made until December, but how about all those cranberries you will purchase for Thanksgiving?
You could easily set aside leftover cranberry sauce, and make it into cranberry jam for these beautiful cookie sandwiches in December.
Sure traditional raspberry linzer cookies are well known in Austria but here in America we have cranberries.
In my opinion a cranberry filling in these buttery linzer cookies, makes for a better cookie, especially since there are no raspberry seeds to contend with!
Cranberry Compote Or Jam
If you’re like me, and you’ve made way too much cranberry compote, simply because the moment fresh cranberries are in the market, we have to have several bags!
I’ve got another fabulous recipe for the leftover compote; Cranberry Orange Blossom Pie, with just as much holiday flavor as these cookies.
Another great use of the leftover cranberry compote is to make Cranberry Orange Blossom Muffins!
This recipe can also be found along with 51 other fabulous muffin recipes, in My Muffin Madness Cookbook!
Absolutely a must, after a long and rich holiday meal, is a light and refreshing Cranberry Orange Sorbet!
What Is A Linzer Cookie Cutter?
While a linzer cookie cutter is easily purchased from ‘you know where’ you can make a linzer without a specific linzer cookie cutter.
Simply use a cookie cutter of your desired shapes, with a smaller cookie cutter the same shape, to make a window in the center of the top cookie.
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 confectioners sugar.
- Whole cranberries
- Whole orange
- Orange blossom water or vanilla extract
- Whole cloves
- Whole cinnamon
- Mascarpone or cream cheese
- Chestnuts or almond flour
- All Purpose Flour
- Confectioners sugar
- Baking sheet pan or 2
- Parchment paper
- Rolling pin
- Cookie cutters – 1 large, 1 smaller or Linzer cookie cutter
- Mixing bowl
- Tea infuser or spice infuser – these are great for small spices or larger herb leaves
- Food processor
Cranberry Orange Jam Linzer Holiday Cookies
- Baking sheet and parchment paper
- linzer cookie cutters
- Rolling Pin
- Cranberry Jam Filling
- 12 oz Whole Cranberries
- 1/2 cup Orange juice
- 1 tbsp Orange zest
- 1/2 tsp Orange Blossom Water or Vanilla Extract
- 1/2 cup Sugar
- 1/2 tsp Whole Cloves
- 1/4 Cinnamon Stick
- 1/2 tsp Salt
- Cookie Ingredients
- 16 tbsp Unsalted Butter room temperature
- 8 oz Mascarpone or Cream cheese room temperature
- 3/4 cup Sugar
- 3 tbsp Chestnut flour or ground almonds
- 3 1/2 cups All purpose flour more for dusting
- 1 tbsp Orange zest
- 1 tsp Salt
- 1/4 cup Powdered Sugar final dusting
- Cranberry Jam Instructions
- In a saucepan or small pot, over medium heat, combine cranberries, orange juice, orange zest and sugar. 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, about 15-minutes.
- With the back of a spoon, press the cranberries as they simmer to release their juices. Cool. Remove the spices in the infuser.
- With a hand mixer or immersion blender, on slow speed, whisk the cranberry mixture so that is it spreadable.Unused jam can be stored in an airtight container in the fridge for a week, or frozen.
- Cookie Dough Instructions
- In a separate bowl, combine flours, all purpose flour and nut flour, with salt, whisk together and set aside.
- In the bowl of a stand mixer or food processor, place the butter, mascarpone, orange zest and sugar and cream butter enough to blend the sugar into the butter mixture.
- Slowly whisk in the flour mixture to form dough ball and is no longer sticky to the touch.
- On a lightly floured surface, transfer the dough. With a rolling pin, roll out the dough enough to form a round disc. With a large section of plastic wrap, cover the dough completely and place in the fridge for about 20-minutes.
- Preheat the oven to 325. Place parchment paper onto a baking sheet or several baking sheets, as needed.
- Take the dough out of the fridge, on a floured work surface and roll the dough to about 1/4-inch thickness.
- 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 a window in the center of half of the cookies you have cut out. This will become the window for the top cookie where the jam can be seen through.
- Place cut cookies on prepared cookie sheet and bake until they just begin to change color, firm to the touch, but not brown. About 10-12 minutes. Cool.
- Spread the jam on the bottom cookies, in an even layer. Place the top cookie with the window, over the bottom cookie that now has jam. Lightly dust powdered sugar across the top of the cookies. Cookies are now ready to serve, or store in an airtight container in the fridge.