Spiced Linzer Cookie Recipe with Pear Caramel Filling
I am thrilled to be joining my friend, Angie from Postcards from the Ridge and 24 other bloggers to bring you 25 Christmas Ideas to get your holidays off to a great start. From Christmas Mantel ideas to Christmas Recipes and everything in between, I think you will find a great idea, inspiration or recipe from several of these talented ladies. Do make sure to pop over and visit them when you leave me today. You can find their links at the bottom of the page.
Now, on to these Linzer cookies.
Our family has their favorite cookies which get baked year after year.
And that’s a good and wonderful thing.
But every now and again, it’s good to add a new twist to the usual routine…am I right?
Enter these Spiced Linzer Cookies with Pear Filling.
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And if I’m TOTALLY HONEST…this Linzer cookie recipe was made pretty much because I wanted to use my new Linzer Cookie Cutters. That’s OK, isn’t it?
I mean, how do you not love a little window in a little cookie through which you can view the luscious filling.
But then, baking Linzer cookies became a non-negotiable when an email arrived in my inbox a couple of weeks ago.
It was an email from one of my favorite canners, Marisa from Food in Jars and the recipe she was sharing was for Pear Vanilla Caramel Sauce. I swear divine intervention was responsible and it was clearly destined that this sauce should be the filling for my Linzer Cookies.
I’m telling you, it’s that Kismet thing again!!!
A lightly spiced gingerbread cookie was what I envisioned pairing with Marisa’s Pear Caramel Sauce.
For whatever reason, I have always felt that pear and gingerbread were made to go together. Is that a real thing or is it a pairing I’ve made up?
So I took a classic Linzer cookie recipe and altered it by substituting dark brown sugar for granulated sugar and by adding those great, warming spices of cinnamon, ginger, allspice, and nutmeg.
These lightly spiced and slightly sweet Linzer cookies are the perfect foil for the rich and flavorful Pear Caramel Sauce.
Lightly spiced Linzer cookies are sublime when paired with this luscious pear caramel filling.
Put oven rack in middle position and preheat oven to 350'
Combine almond flour, all-purpose flour, baking powder, salt and spices
Beat together butter and dark brown sugar until pale and fluffy, about 3 minutes with a stand mixer.
Beat in egg and vanilla
Add flour mixture and process until just combined, about 1 minute.
With floured hands, form dough into two disks. Wrap in plastic wrap and chill for at least 2 hours.
Put oven racks in upper and lower third of oven
Roll out 1 disk at a time, about 1/8" thick between 2 sheets of wax paper or lightly floured parchment paper. I also use my Silicon pastry mat.
Once the dough is rolled out, refrigerate for 30 minutes before you cut it.
Repeat with the second disk.
Cut as many cookies as possible form the dough with your Linzer Cookie cutter and transfer to ungreased large baking sheets, arranging about 1 inch apart. You may also need to refrigerate after cutting your shapes and before you transfer them to the baking sheet if the dough gets too soft.
Use cutter with the insert to cut the same number of cookies and place on a second cookie sheet.
Reroll scraps only once and cut as many shapes as possible
Refrigerate for 30 minutes before baking.
Bake for 10-15 minutes total, switching position of the sheets halfway through the baking until the edges are golden.
Transfer with a metal spatula to racks to cool completely.
Spread about 1 teaspoon of pear filling on the flat side of a solid cookie and then top with the flat side of the windowed cookie.
Dust with powdered sugar.
The key for the caramel sauce is to get it thick enough so that’s it’s more of a jelly than a sauce. Heating it until it reaches 225′ is key. I also put a small dollop on a chilled plate and when the dollop was firm, I knew it was done cooking.
It’s better to make the sauce too thick than too thin; I added a small bit of brandy to the thickened caramel to thin it as necessary.
Marisa McClellan's Pear Vanilla Caramel Sauce is the perfect filling for the Spiced Linzer Cookies.
Core and chop pears
Puree in blender or food processor with salt and water until smooth
Combine sugar with 3/4 cup water in a saucepan.
Place over medium-high heat and simmer for 15-20 minutes, until sugar darkens to a medium brown. The caramel can turn from perfect to burnt in a NY second, so keep your eye on it (not that I know 😉)
Don't stir the caramel, instead gently swirling the pot
Once the syrup has reached a medium brown stage, remove it from the heat and add the pear puree. It will bubble...so be cautious
Stir well to combine the sugar and pear puree and return the pot to a medium high heat. Make sure you are getting the bottom of the pot as you stir.
Continue to stir until the sauce reaches a temperature of 225'.
Test a dollop on a chilled plate. It should stick together when you push the dollop
Remove from heat and add 2 TB of brandy, adding more in 1 tsp increments if it is too thick.
Once assembled, the cookies get a finishing dusting of powdered sugar.
If you’d like to add this Spiced Linzer Cookie recipe to your Christmas Cookie repertoire, bookmark this page or pin the following image for your future reference.
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Hi there, I’m Lynn and I’m in my happy place when cooking, baking, creating, crafting, diy-ing or gardening. You too? Hey, we should be friends! You can reach me at [email protected] and read more about me here.
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