Cranberry Linzer Cookies

A delightful way to use up leftover cranberry jelly after Thanksgiving gatherings, or you can use any seedless spread you prefer.

Nutritional Information

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1 cup / 250 ml	Softened unsalted butter
3/4 cup / 175 ml	granulated sugar
1 tsp / 5 ml	vanilla extract
1/2 tsp / 2 ml	salt
4 tbsp / 60 ml	EGG Creations! Whole Eggs Original, well shaken
1 tbsp / 15 ml	whipping cream
1 package / 100 g	finely ground almonds (about 1 cup/250 ml)
3 cup / 750 ml	all purpose flour
	icing sugar (for rolling and decorating)
1 cup / 250 ml	cranberry jelly or seedless raspberry jam
2 tsp / 10 ml	orange juice (or orange liqueur)

Beat butter, sugar, vanilla and salt until fluffy. Add egg and cream; beat just until smooth, scraping bowl as needed.
Blend flour with almonds; add to mixer and beat on low until a thick dough forms. Form dough into two flat discs and chill for 1 hour.
On a work surface dusted with icing sugar, roll dough out 1/4-inch (5 mm) thick and cut into shapes using cutters. Use a smaller cutter to cut out shapes from the centers of half of the cookies. Place cookies on parchment lined baking sheets; chill for 15 minutes before baking.
Preheat oven to 375°F (190°C).
Bake, in batches, for 8 to 10 minutes or until golden around the edges. Cool completely on baking sheets.
Meanwhile, melt cranberry jelly with juice in a small saucepan set over medium-low heat until smooth. Cool to room temperature.
Spoon 1/2 to 1 tsp (2 to 5 ml) jelly onto the underside of one whole cookie. Gently sandwich with a cut-out cookie, allowing jam to show through. Dust with icing sugar (if desired).

PRO TIPS: Use a thin metal spatula, sliding under dough to gently loosen and transfer cut outs from your work surface to the baking sheets in order to keep their shape.
Round or basic shaped cookies will hold more filling than more intricate shapes.
Store unassembled cookies in an airtight container at room temperature for up to 3 days. Store assembled cookies for up to 1 day at room temperature. Freeze assembled or unassembled cookies, between layers of parchment for up to 1 month.
Use the smaller cutters to make extra mini cookies from the scraps of the dough rather than re-rolling.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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