Tender, buttery, and jammy, these blackberry ginger linzer cookies are the ultimate Christmas cookie! There is a touch of crumbly texture as you bite and then a melt in your mouth goodness. The toasty cardamom and almond cookies are filled with homemade blackberry ginger jam. They have subtle spice and layers of flavors and textures that are festive and addictive.
These blackberry ginger linzer cookies are perfect for packaging up and sending off to your friends and family. If you can stop eating them, that is!
I have been completely MIA from the blog, TV, and social media for most of 2021. And I appreciate hearing from you all. I want to address why I have been silent. To be honest, this has been a very challenging year.
In addition to really missing St. Louis since moving to Wisconsin, our beloved dog passed away in March. It broke my heart. Lukas was a rescue pup that Grant and I fostered then adopted in 2009. He came into our lives very early into our relationship. He was my first child. And he taught me so much about love and laughter and responsibility. He was an essential part of my relationship with Grant. Lukas was our baby before we truly lived life. He was with us before Grant and I were even engaged, married, had our children… And the almost 12 years we spent with him went by too fast. And to this day I can’t believe that so many years went by in a blink of an eye and now he is gone.
But losing Lukas put my life and my life goals into perspective. I have taken the last several months to hold my children even closer, spend more quality time with my husband, and focus on my family. I love to bake and I Love sharing recipes with you on TV, but I just lost my joy for my hobbies, including this blog, baking, and food photography. And being on TV just did not seem important to me anymore.
I think about the time I filmed in England and can’t believe I was away from my kids for almost 5 weeks. While I was on the baking show I missed Bea’s first day of Kindergarten, my Mom was having heart surgery, Grant had a severe case of pneumonia, and the kids were truly devastated that I was gone. I don’t tell many people this, but I was so stressed out and anxious during that period of my life that I forgot who I was and what was truly important. But now all I want to do is appreciate the small moments I have with my family because time flies and things change. And I don’t want to be stressed out about hobbies that are supposed to be fun! So no, I don’t plan on doing any shows in the near future and I’m staying away from the pressure of Instagram for now!
We also got a new puppy. He is a handful! He is super active and has kept me very busy lately. But I was very thankful this morning when I woke up wanting to bake and share the recipe for these Blackberry Ginger linzer cookies with you all. It was the first time I had that desire in a long, long time. So things must be looking up. And I am grateful for that. I think being with our families in St. Louis over Thanksgiving lifted my spirits.
This post is dedicated to Lukas (2009-2021). RIP, my sweet boy.
Now on to some amazing holiday linzer cookies that I hope will brighten up your day.
Linzer cookies are one of my favorite cookies from childhood. There is nothing like a jam filled sandwich cookie to get you into the holiday spirit!
To make the best linzer cookies, follow these steps!
When rolling out dough, it is helpful to use a rolling pin with spacers for evenly rolled dough. This ensures even baking and the perfect look.
While the recipe I have created includes homemade blackberry ginger jam, feel free to use any jam of your choice (store bought or homemade). The warm cardamom spice and toasty almond flavors of the melt in your mouth linzer cookie goes beautifully with strawberry and raspberry jam. Note that if you would like seedless jam, just warm it and strain it. And make sure to chill your jam before assembling these linger cookies.
Also, when adding powdered sugar, do this step before you sandwich the cookies. Since the middles of the cookies are cut out, it is essential to add the tops already sugared.
Thanks for making these blackberry ginger linzer cookies!
Have a happy holidays from my family to yours!
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Blackberry Ginger Linzer Cookies
Tender, buttery, and jammy, these blackberry ginger linzer cookies are the ultimate holiday cookie! The toasty cardamom and almond cookies are filled with homemade blackberry ginger jam.
- 1 C AP Flour
- 2/3 C Fine Almond Flour lightly toasted
- 3/4 tsp ground cardamom
- 1/8 tsp fine sea salt
- 1/2 cup butter
- 5 tab granulated Sugar
- 1 large egg yolk room temperature
- 1/2 tsp pure vanilla extract
- 1/4 tsp lemon zest
- 5 ounces blackberry jam see next recipe group
- 1/4 c powdered sugar for dusting baked cookies
Blackberry Ginger Jam
Use a large frying pan to toast almond flour on medium-low heat for about 5-7 minutes. It should give off a toasty fragrance and deepen slighty in color. Set aside to cool.
In a small bowl, whisk together the flours with cardamom, salt, and lemon zest.
In a stand mixer fitted with paddle attachment, cream butter and sugar for 2-3 minutes, until pale and fluffy.
Scrape down bowl. Then add egg yolk and vanilla extract.
Scrape bowl. Then with mixer on low, gradually add in dry ingredient mixture.
Divide linzer cookie dough into 2 Equal sized discs. Wrap each in plastic wrap and chill for 1 hour. Meanwhile, Make the jam filling.
Blackberry Ginger Jam
In a medium saucepan set over medium heat, combine the jam ingredients.
Cook for 12-15 minutes, stirring occasionally, until jam is thickened.
Remove from the heat. If you do NOT want seeds, then strain the jam into a bowl and discard the seeds. If you want seeds, as pictured, then just chill the jam for 1 hour.
Baking and Assembly
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Have one ready and set one aside for the next batch.
Once your dough discs are chilled, take one out of the fridge.
Unwrap dough and set onto a lightly floured surface. Dust the top with more flour. Then roll out the dough to 1/4 inch thickness.
Use a 2 inch round and scalloped or ridged cookie cutter to cut out cookies.
Chill and reroll/recut until you use up dough.
Then use 1/2 inch cookie cutter (shape of your choice), to cut out the middles of the cookies. Use these for mini cookies, if desired!
Transfer cookies to baking sheets.
Bake for 10-12 minutes. Cool. Move onto the next chilled disc.
Once the tops are cooled, set onto a wire rack over a baking sheet. Use a mesh sieve to sprinkle powdered sugar over the tops.
Spread a teaspoon of jam over the bottom cookies. Set the powdered cut out cookies on top of bottom halves to sandwich.
These are best served immediately if you want them to be crisp. However, these will keep for a week if kept airtight.
- Feel free to use the jam of your choice, homemade or store-bought.
- Cut out any desired holiday shapes in the middle. Hearts, trees, anything small and fitting for your occasion!