Today, a quick and festive post to help you with your last-minute holiday baking.
I’m a sucker for linzer cookies. They look like Christmas, snow-covered and gem-like, and you essentially get to eat two cookies in one. Yes please! So when the lovely people at Doisy & Dam Chocolate asked me to develop a recipe for them, I knew what had to be done.
First, I tweaked this recipe from Bon Appetit (their cookie spread this year was INSANE. Do yourself a favor and check it out) by lovingly massaging orange zest into the sugar while making the dough. This results in fragrant, citrus-flavored butter cookies that are practically begging to be paired with chocolate—and who am I to deny a cookie its true calling? I made a quick ganache using Doisy & Dam’s goji and orange dark chocolate and used it as a filling, along with some orange marmalade. Top with goji berries and orange zest, and you’ve got the ultimate festive treat. I’ll take seven, please.
FYI, this is not a paid post, but I did get a dreamy sampling of Doisy & Dam’s chocolate bars and can honestly say their chocolate is some of the best I’ve ever tasted. Hop on over to Doisy & Dam’s site to see all their flavors (maple, toasted rice, and pink salt forever and ever) and to find the recipe for these chocolate, goji, and orange linzer cookies in their natural habitat! Happy baking, happy holidays.
- 2¼ cups all-purpose flour
- ¾ tsp. salt
- ½ cup granulated sugar
- 1 Tbsp. orange zest
- 1 cup (226g) butter
- 1 tsp. vanilla extract
- 1 large egg yolk
- ¼ cup honey
- 80g Doisy & Dam goji and orange dark chocolate
- 1 tsp. golden syrup
- 2 Tbsp. (28g) butter
- Orange marmalade
- Confectioners’ sugar
- Goji berries
- Orange zest
- In a medium bowl, whisk together the flour and salt.
- In a large bowl, combine the sugar and orange zest. Using your hands, massage the orange zest into the sugar until it is fragrant and evenly incorporated. Add the butter to the bowl and beat with an electric mixer until smooth (you can also use a wooden spoon and your hands to mash it all together if you don’t have a mixer, but it takes a lot of elbow grease!).
- Add the vanilla, egg yolk, and honey to the mixture and mix until combined.
- Add the dry ingredients in two batches, mixing well after each addition.
- Divide into two discs of dough, wrap in parchment paper and plastic, and chill until firm, about 2 hours. Alternatively, make dough up to one month in advance and freeze; thaw overnight in refrigerator before rolling out and baking.
- Preheat the oven to 325° F / 165° C. Line a baking sheet with parchment paper.
- Unwrap the dough and roll it out to ¼-inch thinness. Use a cookie cutter to cut out shapes; use a smaller cookie cutter to create a window within half of the cookies.
- Working in batches, place cookies on the prepared baking sheet and bake until golden, about 10 minutes. Repeat with remaining dough.
- Over a double boiler, melt the chocolate and the butter. Stir in the golden syrup until the mixture is smooth.
- Once cooled, place all the cookies with a cutout window on a baking sheet and dust the tops with confectioners’ sugar.
- Over half of the windowless cookies, spread a layer of the melted chocolate; place a sugar-dusted cutout window cookie on top and decorate with goji berries or orange zest.
- Over the other half of the windowless cookies, spread a spoonful of orange marmalade. Place a sugar-dusted cutout window cookie on top and use a fork to drizzle the melted chocolate over it.