What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

One-bite Mini Strawberry Flowers (Linzer Cookies)

Sep 7th, 2012 by Kat | 0

Ingredients
1 cup butter, softened to room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons orange juice
1 teaspoon orange zest
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup seedless strawberry jam

Directions
In the mixing bowl of your stand mixer using the paddle attachment, cream together butter, sugar and egg until light and fluffy. Add in orange juice, orange zest and vanilla. Finally, mix in the flour, baking powder and salt until smooth and well combined. Chill in refrigerator 2-3 hours or until firm enough to be rolled.

Preheat over to 400F. Prepare cookie sheets with silpat or parchment paper.

Roll out half of the dough on a well floured surface to 1/4 inch thickness (be careful to get the surface even, otherwise you will have oddly-browned cookies. Also, do not roll the dough to thin, otherwise you will have hard cookies when they come out of the oven). Cut out an equal number of flower cookies and flower cookies with a hole in the middle. Repeat this with other half of the dough.

Bake 8-10 minutes or until golden brown at the edges. Cool on wire rack. Once completely cooled, use the strawberry jam to sandwich together two cookies to make a little 3D strawberry flower. Repeat until all cookies are used.

Print/PDF Version