Spring Daisy Apricot Linzer CookiesKelsey Banfield
My daughter is “studying” flowers in preschool and the other day I agreed to bring in flower themed treats for her class. I thought it would be fun to make sweet linzer cookies in the shapes of daisies sandwiches with apricot jam for a fun, festive feel. Sometimes I add lemon zest and juice to my linzer cookies to make a fragrant citrus cookie, but in this case I just used my favorite Ina Garten linzer cookie recipe. My flower linzer cookie cutter did the trick and I decorated them with some sweet candies I had on hand. I am sure if they kids had it their way, they would have been doused with icing and sprinkles, but I tried to keep it simple. They were gobbled right up in class and then it was off to water their fledgling daisy plants.
Spring Daisy Linzer Cookies
adapted from Ina Garten
3 sticks unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon good quality extract
3 ½ cups all-purpose flour
1 teaspoon lemon zest (optional)
½ teaspoon kosher salt
¾ cup apricot preserves
1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or Silpat.
2. Sift together flour and salt in a bowl and set aside.
3. In a mix cream the butter and sugar until totally combined. Then, add the vanilla and lemon zest, mix again. With the mixer on low, add in the flour/salt mixture until the dough comes together. Do not overbeat. Wrap in plastic and chill for 30 minutes.
4. Place the dough on a floured surface and roll out until ¼ inch thick. Cut out rounds in a 3-inch round cookie cutter. With ½ of the rounds, cut out a smaller shape. Use extra dough to form a few more cookies. Place all cookies on the cookies sheets and bake for 20-25 minutes.
5. Allow cookies to cool to room temperature. Then, spread preserves on the bottom cookie and place the cut-out cookie on top. Dust the top of cookies with confectioners’ sugar.
Host a garden party with these flowery Dessert Recipes for Spring!