12 Days of Cookies Day 7: Lemon-Poppy Seed & Oat Linzers

Today’s 7th day of cookies is brought to you by two fruity sandwich cookies that are pretty to look at, easy to assemble and are sure to be gobbled up super fast! What are you waiting for? Get sandwiching!

 

Lemon-Poppy Seed Sandwich Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

2 tsp. lemon zest

1 tbsp. poppy seeds

lemon curd

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated. Mix in the lemon zest and poppy seeds.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks.

6. Spread half of the cookies with 1 tsp. lemon curd each. Top with the remaining cookies

 

Oat Linzers

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

1 cup flour

1 1/4 cups old-fashioned rolled oats, finely ground in a food processor

1/2 tsp. coarse salt

any flavor jam

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour, oats and salt, then combine with the butter mixture on low speed until just incorporated.

3. Halve the dough, flatten into disks, wrap in plastic and chill 1 hour.

4. Roll dough to 1/4 inch thick. Cut out cookies with a 3-inch star cookie cutter. Transfer the cutouts to cookie sheets.

5. Using a 1-inch round cutter, cut holes in the centers of half the cookies. Chill 15 minutes

6. Bake at 350 degrees until lightly browned, about 15 minutes. Cool cookies on racks.

7. Spread each of the whole cookies with 1 tsp. jam. Dust the cutout cookies with confectioners’ sugar, the place on top of the jam-topped cookies.

Related Links

12 Days of Cookies

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