Roxana Jullapat’s Linzer Cookies
Roxana graces our kitchen with her outstanding pastries and infuses classes with her Thai and Costa Rican roots. This recipe is one of our favorites- especially when using freshly ground cornmeal. Check the schedule- Roxana is one of the few instructors in town teaching classes entirely in Spanish. Gracias!Print Recipe Pin Recipe
- 4 ounces Butter 1 stick, 112g
- 3 Tbsps Sugar 42g
- 1 cup Flour 130g
- 6 Tbsps Fine cornmeal 42g
- 1 Yolk
- 1 Tbsp Heavy cream 15g
- Fruit curd or jam Powdered
- In the stand-up mixer fitted with the paddle attachment, mix the butter with the sugar.
- Add the flour and cornmeal and mix until large crumbs start to form.
- Add the egg yolk and heavy cream and mix until the dough looks like a uniform mass.
- Divide the dough in two portions (one for each student). Pad each dough into a disc and wrap with plastic film. Refrigerate for at least 20 minutes.
- Adjust two oven racks to the middle positions. Preheat the oven to 350ºF.
- Roll the dough in between 2 sheets of parchment paper with a rolling pin till the dough is about 1/4 –thick. Cut the cookies using a round cutter. Reroll the dough scraps to get as many cookies as possible, about 16 pairs. Divide the cut cookies into 2 cookie sheets, placing 16 cookies on each sheet making sure that the cookies are at least 2 inches apart. To make the top cookies, use a small round cutter to cut off the centers of one tray of cookies.
- Bake the cookies for 12 to 15 minutes or until they just turn golden. Be careful, cornmeal makes the dough brown quickly. Let the cookies cool completely.
- Using a piping bag or a small spoon, fill the bottom cookies with a tiny bit of fruit curd or jam. Put about ½ cup of powdered sugar in a small colander, and sift the sugar over the top cookies. Place top cookies over the filled ones. Enjoy.