Winter means comfort foods and baking! The new issue of Edible Door Magazine is out and filled with fun and delectable edible recipes including the cover photo from my article! The drunken Door County cherry Linzer cookies are from Chef Janice Thomas of the Savory Spoon Cooking School located in Ellison Bay, Wisconsin. They are lovely and delicious! The recipe is in Edible Door magazine on line (or find a copy a your local culinary location in Door County. I am also including the recipe here on my site.
Other edible treaured recipes in my article include my mother, Marie Reitz’s, holiday stollen studded with Grand Marnier drenched dried Montmorency cherries. My chocolate and caramel dipped Door County apple recipe is also included. Although fairly simple to prepare, these beautiful dipped apples are lovely to look at and sinful to eat!
Read the entire Winter issue of Edible Door Magazine on line. Happy baking!
Linzer Cookies Filled With Door County Cherry Jam
Makes approximately 3 dozen
1 ¼ cup finely ground almonds or hazelnuts
1 cup unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon. baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1 teaspoon lemon zest (about one small lemon)
Confectioner’s sugar for dusting
1 cup Door County cherry jam
1/3 cup dried Door County cherries, diced
3 tablespoons Lemoncello or Grand Marnier to soak the cherries
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
Soak the chopped cherries in the Lemoncello or Grand Marnier for one hour. After one hour, drain and mix with the cherry jam.
Beat the room temperature butter and sugar with electric mixer until creamy, about 4-5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla extract and beat briefly to combine.
While butter and sugar is beating, combine the flour, nuts, baking powder, cinnamon, salt and lemon zest in a bowl. Add flour mixture to the butter mixture and mix well to combine. Place the dough on a work area and form into a flat disk. Wrap loosely with plastic wrap. Place the dough in the freezer for 30 minutes.
Cut the dough in half. Place half the dough on a lightly floured parchment paper and roll to 1/8 inch thickness. Repeat with the remaining dough. Chill for 20 minutes on parchment.
Using a decorative round or heart shaped cookie cut out 72 cookies. Using a smaller cookie cutter, cut out a piece of cookie from the inside of half (36) of the cookies. NOTE: Special Linzer cookie cutters are available that include a round cutter plus a round cutter with the invert center.
Bake cookies for 8 -12 minutes or until light golden. Sift confection sugar over top pieces of cookies. Spread 1 tsp. jam on the bottom of each cookie and top with the sugar coated top cookie. Store at room temperature. Cookies are good for one week