LEMON POPPY SEED LINZER COOKIES

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makes approx. 1 dozen 2″ round sandwich cookies

LEMON CURD FILLING
1 large egg
6 large egg yolks
1/2 cup sugar
1/2 cup lemon juice
zest of 2 lemons
pinch of salt
1 stick of unsalted butter (4 oz.)

Fill the bottom part of a double boiler with water halfway & bring to a boil. Reduce to a simmer.

Fill a large bowl with water & ice, set aside.

Whisk together the egg, egg yolks, sugar, lemon zest, lemon juice & salt in the top part of the double boiler, making sure the top doesn’t touch the water. Whisk constantly until the curd reaches 170 F. Immediately remove the bowl from the heat , add butter, & whisk until smooth. Strain the mixture through a fine-mesh sieve into another bowl. place the bowl into the cold water bath until it cools & thickens. Set aside until ready to be used.

POPPY SEED SHORTBREAD COOKIES
1 1/2 sticks unsalted butter, softened (6 oz.)
1/4 cup sugar
1/4 cup confectioners’ sugar, plus more for dusting
1/2 tsp. vanilla
1 3/4 cup flour
1/4 tsp. salt
2 Tbsp. poppy seeds

Preheat the oven to 325 F. Place parchment paper on 2 cookie sheets & set aside.

In a mixer, cream butter, sugar, confectioners’ sugar & vanilla on medium speed until light & fluffy. Reduce the speed to low & slowly add the flour & salt. Mix until incorporated. Add the poppy seeds & mix for one minute more.

Remove the dough from the mixer & place it between 2 large sheets of parchment paper. Roll the dough to about 1/4 inch thick. Remove the top layer of paper & cut cookies with a 2″ cutter round cutter. Take half the rounds & cut a 1/2 inch circle in the center, to make the tops of the cookies. There should be an equal amount of tops & bottoms. Take the bottom parchment with the cut cookies on it & place it on a cookie sheet. Place in the freezer for about 1 hour.

Take the cookies out of the freezer, pop them off the paper & place them 1/2″ apart on a baking sheet that has been lined with fresh parchment. Bake for about 10-12 minutes or until slightly golden around edges. (they should not be browned or have too much color) Cool completely on are racks. Dust the tops of the cookies (the ones with the holes) with confectioners’ sugar. Spread about a teaspoon of lemon curd onto the cookie base. Take the top cookies & gently sandwich with the cookie top.

*DIVA NOTE* I didn’t put the cookies in the freezer & they turned out great. If the dough is soft, then I would advise this step.

THIS RECIPE BELONGS TO JENNIFER McCOY, THE PASTRY CHEF OF CRAFT (NYC). IT WAS TAKEN FROM THE COOKBOOK “ONE SWEET COOKIE,” BY TRACEY ZABAR.

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