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Linzer Cookies with Cranberry Mascarpone + Cinnamon Persimmon Filling

It’s Christmas Eve, friends! And because of that (and the fact that I have to get a duck in the oven for supper), I’m going to keep this short and sweet. I whipped up a batch of Linzer cookies for the holiday festivities, I find that most people still haven’t had their cookie fill after Christmas so I usually end up making a couple different batches to bring to any New Year’s parties I go to. Since most other folks just bring booze, the cookies are always a welcome addition. I made the filling two different ways here, for the first one I cooked down some cranberries with sugar, then mixed that with Vermont Creamery mascarpone cheese and spices for a tangy, cheesecake-y, and slightly sweet filling. For the other, I sliced persimmons and boiled them in a cinnamon syrup until they softened, then I cut shapes out of them with a cookie cutter so that they would fit in the linzer cookie sandwiches. The colors of both came out so vibrant and beautiful, perfect for a bright little pick-me up in the darkness of winter 🙂

Linzer Cookies with Cranberry Mascarpone + Cinnamon Persimmon Filling

Created by Eva Kosmas on December 24, 2016

    • Yield:
      12 linzer cookie sandwiches

    Ingredients

    Linzer Cookies

    • 3/4 cup Vermont Creamery unsalted cultured butter
    • 1/2 cup granulated sugar
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 1 teaspoon freshly grated tangerine or orange zest
    • 1 cup flour, sifted
    • 3/4 cup almond meal, sifted
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 2 tablespoons powdered sugar, for dusting

    Cranberry Mascarpone Filling

    • 1 cup fresh cranberries
    • 1/4 cup granulated sugar
    • 1 tablespoon water
    • 3/4 teaspoon cinnamon
    • 1/4 teaspoon vanilla extract
    • 1/2 cup mascarpone
    • 2 tablespoons powdered sugar

    Cinnamon Persimmon Filling

    • 1 1/4 cups granulated sugar
    • 1 1/4 cups water
    • 1 cinnamon stick
    • 3 persimmons, cut into 1/4-inch thick slices

    Instructions

    Linzer Cookies

    1. Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment at medium low speed until smooth. Add the egg yolk, vanilla, and tangerine zest and mix until combined. Set aside.
    2. In a separate bowl, mix together the flour, almond meal, cinnamon, and salt until blended. Add the flour mixture to the butter mixture and blend until the dough just comes together. Form the dough into two separate balls, cover in plastic wrap, and refrigerate for a minimum of 1 hour and up to overnight.
    3. Preheat the oven to 350 degrees Fahrenheit. Roll out one of the balls of dough until it is 1/4-inch thick. Use your cookie cutter to cut out all the cookie shapes and transfer them to a baking sheet lined with parchment paper. Make sure to cut out an even number of each shape, since you will need two of each shape to make the linzer cookie sandwich.
    4. When the baking sheet is filled with cookies in an even layer, leaving about 1-inch of space between cookies, place the pan in the freezer for 20 minutes. Remove and place it in the oven. Bake until the cookies just begin to turn golden around the edges, about 8 minutes. Remove from the oven and allow to cool for 15 minutes before transferring the cookies to a wire rack to cool completely.

    Cranberry Mascarpone Filling

    1. Bring cranberries, sugar, and water to a boil over medium high heat. Reduce heat to medium low, add cinnamon, and stir. Allow to cook until thickened and jammy, about 4 to 7 minutes more. Remove from heat, stir in vanilla extract, and set aside to cool to room temperature. Meanwhile, stir together the mascarpone and powdered sugar in a small bowl until smooth. Stir in the cooled cranberries until combined. Set aside.

    Cinnamon Persimmon Filling

    1. Bring water, sugar, and cinnamon stick to a boil in a medium saucepan over medium heat. Add slices in one even layer on top of saucepan, working in batches if necessary. Boil until softened, about 5 minutes per side. Remove and place on a wire rack to cool to room temperature.

    To Assemble

    1. Use the cookie cutter to cut the desired shapes out of the persimmon slices. Sandwich the persimmon slices between two linzer cookies. Repeat with half of the linzer cookies. Use a small spoon to spread some of the cranberry mascarpone filling on one of the cookies, then top is with another cookie of the same shape. Repeat with the remaining linzer cookies. Sprinkle all cookies with powdered sugar and serve.

    Read more here:: http://adventuresincooking.com/2016/12/linzer-cookies-with-cranberry-mascarpone-cinnamon-persimmon-filling.html

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