I made a jelly over the summer specifically for this holiday season. I nicknamed it Christmas jelly, but its actually an apple blackberry jelly with hints of cinnamon. Not only is it a pretty color, but it is absolutely delicious. My mouth started watering as soon as I opened the jar. The jelly inspired me to make these linzer cookies, which were a big hit! I personally think the final result looked like stained glass.
RECIPE: Christmas Jelly Linzer Cookies
Makes 2 Dozen
Small Cookie Cutters
Oven set to 375
1 Sticks Butter
1 Cup Sugar
2 Tablespoon Cream
1 Tablespoon Bourbon Vanilla Extract
1/2 teaspoon Salt
2 teaspoons Baking Powder
3 1/2 Cups Flour
Extra Flour for rolling
Cinnamon Black Berry Apple Jelly (aka Christmas Jelly)
1) In a mixer, cream together the butter and sugar.
2) Beat in the egg, cream, and vanilla.
3) Mix in the salt, baking powder, and flour until a dough is formed.
4) Wrap the dough in wax paper and chill for a few hours or overnight. I split the dough in half when wrapping to make sure some stayed cool while I rolled out the other half.
5) Dust a pastry board with the extra flour.
6) Roll out the dough and cut first using the circle cookie cutter.
7) For exactly half the cookies, use one of the small cookie cutters to cut out the center of the circle.
8) Place the cookies on a baking sheet and bake in a 375 degree oven for 6-8 minutes or until golden.
9) Let cool on a baking rack.
10) Once cool, sprinkle all the cookies with powdered sugar.
11) Spread a layer of jelly on the non-powdered sugar side of one of the round cookies. Place a cookie with the center cut out on top with the powdered sugar surface facing out.
12) Store in an air tight tin with layers of wax paper between the cookies.