Spiced Pineapple Linzer Cookies
Author: 
 
Makes 18
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • ⅓ cup (67 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 1 large egg (50 grams)
  • 1 (5-inch) vanilla bean (3 grams), split lengthwise, seeds scraped and reserved
  • 1 teaspoon (2 grams) lemon zest
  • 1⅔ cups (208 grams) all-purpose flour
  • 1¼ cups (120 grams) almond flour
  • ½ teaspoon (1.5 grams) kosher salt
  • Spiced Pineapple Filling (recipe follows)
  • Toasted Coconut Sugar (recipe follows)
  • Garnish: Candied Sage Leaves (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, vanilla bean seeds, and zest, beating for 1 minute.
  2. In a medium bowl, stir together flours and salt with a fork. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough in half, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 325°F (170°C).
  4. Place a sheet of parchment paper on a work surface, and lightly dust with flour. (Because the dough is fragile and hard to handle, it is best to roll it directly on the parchment paper it will bake on rather than trying to transfer it.) Place half of dough on floured surface, and sprinkle top with more flour. Cover with a second sheet of parchment paper. Carefully roll dough to ⅛-inch thickness. Remove top piece of parchment. Repeat with remaining dough.
  5. Using a 2-inch square cutter, cut dough, rerolling scraps only once. Using a 1-inch square cutter, cut centers from half of cookies. Transfer cookies, on parchment, to baking sheets.
  6. Bake until set, 13 to 15 minutes. (Be careful not to overbake, or cookies will brown and come out crispy.) Let cool completely on pans. Spread about 1 teaspoon Spiced Pineapple Filling on flat side of all solid cookies. Dust cookies with cutouts with Toasted Coconut Sugar. Place cookies with cutouts, flat side down, on top of filling. Garnish with Candied Sage Leaves, if desired. Store in an airtight container for up to 5 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/spiced-pineapple-linzer-cookies/