Earl Grey Linzer Cookies with Blood Orange Curd

@samanthareillyphoto

We just had a housewarming party, and I made these cookies for it! The theme was boards and boards (Mantha’s idea) so everybody brought a charcuterie board item or a board game.

I don’t like games, though. Nope, that’s right, I am anti-game. I’d rather chat. So I ate the cheese and Mantha played the games and everybody had a blast.

@samanthareillyphoto

Also, our apartment is awesome. I love it. Let me tell you, I got a theatre degree, so I had been planning on living in the corner of a closet of a New York apartment with seventeen other people while eating only beans and rice so as to afford my closet corner, so I am in awe that I get to live in such a beautiful, wonderful place. And we just got the most wonderful green chairs from Milwaukee.

@samanthareillyphoto

Anyway, these cookies were a hit. Kevin told me to tell you all that they are really good. Exquisite, he called them. They are herbal, which I’m very into these days, with a citrussy-sweet filling, and they’re not tooooo sweet, and they’re also a unique and perfect flavor combo. Give ’em a try!

@samanthareillyphoto
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Earl Grey Linzer Cookies with Blood Orange Curd


  • Author: hungryhungryhibma
  • Prep Time: 1 hour
  • Cook Time: 15
  • Total Time: 1 hour 15 minutes
  • Yield: 16 cookies 1x

Description

A wonderful herbal shortbread cookie with a perfectly paired citrusy-sweet blood orange curd filling. A cookie sandwich match made in heaven.  


Scale

Ingredients

For the cookies:

  • 2 cups flour
  • 1 cup powdered sugar (plus additional sugar, for dusting)
  • 1 cup butter, room temperature & cut into pieces
  • 1/2 teaspoon salt
  • 1 Tablespoon finely ground earl grey tea (about 4 tea packets. I run them through a coffee grinder).

For the curd:

  • 8 egg yolks
  • 1 cup granulated sugar
  • 2 teaspoons corn starch 
  • 1/2 cup butter
  • zest of four blood oranges
  • 3/4 cup blood orange juice 

Instructions

To make the cookies, preheat oven to 325 degrees. 

Combine all cookie ingredients in the bowl of a food processor. Pulse until the mixture forms a dough ball. Chill dough in the fridge for 15 minutes.

On a floured surface, roll the dough out using a rolling pin until is is approximately 1/4 inch thick. Using a cookie cutter, cut many cookies in any desired shape. I made circles, but you could make stars or snowflakes or anything you want. Then, using a smaller cookie cutter, make a cut-out within half of the cookies, to create the window that reveals the filling. **See note regarding cookie cutters.

Chill cookies in the fridge for 15 minutes. Transfer cookies to a parchment paper-lined baking sheet and bake for approximately 15 minutes, or until the edges begin to get just the slightest bit golden brown. Remove from the cookie sheet and place on a rack to cool.

To make the curd, add sugar and egg yokes into a sauce pan and whisk until well combined. 

Dissolve the corn starch in a small amount of blood orange juice, and stir until no lumps remain. Add this and the remaining ingredients to the sugar/egg mixture. 

Cook the mixture over medium heat, whisking constantly, until the mixture comes to a boil. Remove from heat immediately, and allow the curd to cool. It will thicken as it cools. 

To assemble, first dust the cookies with the center cutout with powdered sugar. Then place a small spoonful of curd in the center of each of the cookies that has no cutout. Place the cookies with a cutout on top, creating a sandwich. Enjoy!!

Notes

*They make linzer cookie cutters, but I don’t have one. I don’t have any cookie cutters at all besides Christmas shaped ones, which wasn’t what I was going for. So I used a wide-neck mason jar for the big circles, and the neck of a small vase I had for the inner circle cutout. Who needs cookie cutters anyway? Get creative!

Keywords: cookies, earl grey, tea, herbal, citrus, blood orange, curd, linzer, sandwich, dessert, snack

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