Leftover cookies can be stored in an airtight container for several days. A second cookie round is placed on the frosted cookie and pressed down to push the frosting out towards the edges, and to seal. The ganache should be cooled slightly before spreading.Ībout 1 tablespoon of the chocolate ganache is spread on one cookie round.
The mixture is stirred until smooth and glossy. Simmered heavy cream is poured over chocolate chips in a small bowl and set aside for a few minutes so the chocolate can melt. Or a jam or jelly of your choice that pairs well with chocolate.Ībout 1 tablespoon of the frosting is spread on one cookie round. You could replace the frosting fillings with good mint jam, orange marmalade, or strawberry jam. I use good butter here and while I might add a bit of heavy cream when making American buttercream, I opt not too with the cookie filling so the frosting is sturdy. The frosting is beaten on medium long enough for the color to be consistent. A drop of extract (mint, orange, or strawberry) is added to the stand mixer along with a drop of food coloring gel. The powdered sugar is added to the stand mixer and beaten on medium for 5 minutes. The butter is beaten on medium speed for 5 minutes. Softened unsalted butter is added to a stand mixer. Cookies are cooled completely before filling. Cookie sheets are removed from the oven and placed on wire rack to cool. Place the cookie rounds on parchment lined baking sheets about 1-inch apart.Ĭookies are baked in preheated oven for 12 to 15 minutes. Small circles in the center of half the cut shapes. Move the dough around as you’re going along to keep it from sticking.Ĭut the desired shapes using round cookie cutters. The rolling pin and board may need additional flour as you’re are rolling the dough out. The dough is rolled into a large rectangle about 1/8-inch thick. The chilled dough is unwrapped and a large cutting board or flat surface is lightly dusted with flour. Two cookie sheets are lined with parchment paper. As soon as the cookies are cool, I build the cookies. The next day I prepare the sandwich cookie fillings and then proceed to bake off the cookies. I usually make the dough for these cookies a day in advance. Dough is chilled for 30 minutes, and up to 3 days. The dough is shaped into a flat rectangle and wrapped in plastic. The flour mixture is added to the stand mixer and beaten on low just long enough for the dough to come together. Softened unsalted butter and granulated sugar are added to a stand mixer and beaten on medium speed until light and fluffy, about 3 minutes.Įgg and vanilla bean paste are added to the stand mixer and beaten on low just long enough to incorporate.
Unsweetened cocoa powder, all-purpose flour and almond flour, baking powder, and kosher salt are added to a small mixing bowl, whisked to combine, and set aside.
How To Make Chocolate Linzer Cookies Cookies
For my frosting fillings I used orange extract, mint extract, and strawberry extract. Today I decided to change it up a bit and create some chocolate cookie sandwiches with some frosting filling flavors that pair well with chocolate. I will pair the chocolate with peanut butter or almond butter, or flavor the chocolate with mint extract to create a creamy mint chocolate cookie sandwich.
I’ve made these chocolate ganache linzer cookies on numerous occasions. Swapping out some of the flour and adding cocoa powder creates a delicious chocolate cookie wafer that’s perfect for all your cookie filling ideas. The almond flour cookie with a bit of cinnamon tastes amazing and lends itself to creating lots of linzer cookie variations. Light crispy chocolate cookie sandwiches filled with orange frosting, mint frosting, strawberry frosting, and chocolate ganache.