Name: Strawberry-Sumac Linzer Cookies
Cook time: 14400 s
Total time: 14400 s
Yield: 25-30 cookies
Ingredients: For the cookie dough; 300 gr AP flour; 240 gr soften butter; 150 gr brown sugar; 100 gr pistachios; 5 gr vanilla paste; 4 gr cinnamon powder; 4 gr salt; 4 gr baking powder; 1 free range egg; For the jam; 500 gr organic strawberries; 100 gr sugar; 15 gr sumac; 15 gr dry pectin powder; For the coating; Powdered sugar

BenGingi

These cookies reminds me so much of my childhood. Crispy almond cookie sandwich with a sweet jam in between the layers. Even though the combination of almonds and strawberry jam is great, I decided to give it a BenGingi twist. The strawberry jam is seasoned with sumac and the cookies are made with pistachio flour rather than almonds. As I'm not using any food coloring, the cookies won't be very green in color, but the flavor is absolutely there! These Linzer cookies are one of a kind, and everyone you'll gift it to will love you so much! 

Strawberry-Sumac Linzer Cookies

Start by grinding pistachios and half the quantity of the brown sugar in food processor until very fine crumbs form. 

In a bowl mix flour, cinnamon, salt, baking powder, and the pistachio mix. Set aside.

In a stand mixer's bowl with a paddle attachment, beat the butter with the remaining brown sugar until creamed.

Add the egg and the vanilla paste and beat until combined.

Add the dry ingredients mix to the wet ingredients and mix just until combined.

Wrap the cookie dough with a plastic wrap and place in the fridge for at least 2 hours, up to 3 days.

Prepare the jam- cut the top of all the strawberries. Add them to a small pot with the sugar, pectin powder, and the sumac. Cook for 5 min on medium heat.

Let the jam cool down a little bit, then blend into a smooth paste. Let it cool completely, then fill it in a piping bag and set aside.

Once you are ready to bake the cookies- preheat your oven to 350F or 180C.

Remove the cookie dough from the fridge. Generously spread flour on the working surface and on the dough. 

Using a rolling pin, open the dough into a 1/2 cm thickness. 

Cut the dough into circles using a cookie cutter or a glass.

Score half the amount of the cookie circles in the center with a smaller cookie cutter so you have a donut shape cookie. 

Place the cookies (both the circle ones and the donut shaped) on a baking tray with a parchment paper. Keep 2 cm space in between them.

Remove the cookies from the oven and get off of the baking tray to avoid them from over baking. 

Let them cool completely before applying the jam. Spread the jam on the circle cookies and cover with the donut shape.

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