Brandied Fig Linzer Cookies
 
Makes about 24 sandwich cookies
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 large egg (50 grams), room temperature
  • 2 teaspoons (10 grams) brandy
  • 2½ cups (313 grams) all-purpose flour
  • 1 cup (96 grams) hazelnut flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground nutmeg
  • Nutmeg Buttercream (recipe follows)
  • Brandied Fig Filling (recipe follows)
  • Garnish: confectioners’ sugar
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and brandy, beating until fully combined and stopping to scrape sides of bowl.
  2. In a medium bowl, whisk together flours, salt, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl.
  3. On a lightly floured surface, divide dough in half (423 grams each). Shape each half into a disk, and wrap in plastic wrap. Refrigerate until firm, about 2 hours.
  4. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll half of dough to ¼-inch thickness. (Keep remaining dough refrigerated until ready to roll.) Using a 2¼-inch round cutter, cut dough, and place 1½ inches apart on prepared pans. Using desired 1-inch cutters, cut centers from half of circles. Reserve centers, and reroll with scraps. Let stand at room temperature until ready to bake.
  6. Bake in batches until edges are lightly golden, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  7. Repeat procedure with remaining dough.
  8. Place Nutmeg Buttercream in a pastry bag fitted with a large round piping tip (Ateco #805). Pipe a ring of buttercream around edges of solid cookies. Spoon 1 teaspoon (9 grams) Brandied Fig Filling into center of each solid cookie.
  9. Garnish cookies with cutouts with confectioners’ sugar. Place cookies with cutouts, confectioners’ sugar side up, on top of preserves and buttercream. Store in airtight containers for up to 3 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/brandied-fig-linzer-cookies/