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Cranberry-Ginger Linzer Torte Cookies
Cranberry-Ginger Linzer Torte Cookies
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
145 minutes
Make festive cranberry-ginger Linzer torte cookies for your holiday bash.
Ingredients:
  • 1 (12 ounce) package fresh cranberries
  • 2 cups white sugar
  • 1 medium orange, zested
  • 0.5 cup fresh orange juice
  • 0.25 cup water
  • 2 tablespoons grated fresh ginger root
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1.5 cups unsalted butter, at room temperature
  • 1 cup white sugar
  • 0.25 cup confectioners' sugar, or as needed
Instructions:
  • In a medium saucepan over medium-high heat, stir together cranberries, sugar, orange zest, orange juice, water, ginger, and salt until sugar is dissolved. Reduce heat and simmer, stirring often, until cranberries burst. Cook for about 30 minutes, mashing fruit slightly with a spoon until jam-like. Cool completely and store in the refrigerator for up to one week in an airtight container.
  • Combine the flour, ginger, cinnamon, and salt in a medium bowl by sifting them together. Set aside.
  • Combine butter and white sugar in the bowl of an electric mixer with a paddle attachment until just mixed. Add vanilla. Slowly incorporate flour mixture on low speed until dough starts forming. Transfer dough to plastic wrap, shape into a disk, then wrap and chill for 30 minutes.
  • Roll the dough to a ¼-inch thickness, then use a plain or fluted cutter to cut it into 2-inch rounds. Take half of the rounds and cut a hole in the center of each to create a desired shape. Place all cookies on a baking sheet lined with parchment paper and chill for 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C while the cookies chill.
  • Bake in the preheated oven for 20 to 25 minutes until the edges just begin to brown or the cookies are crisp. After taking them out of the oven, cool on the pan for 1 minute, then transfer to a wire rack and let them cool completely for 15 to 20 minutes.
  • Once the cookies are cooled, generously fill each whole cookie with 1 teaspoon of filling, spreading it to the edges using the back of a spoon. Sprinkle confectioners' sugar on the top of the cut-out cookies, and then sandwich them with the filled bottoms.

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