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!



Cornmeal Linzer Cookies

  • 4 ounces (1 stick) (112g) Butter
  • 3 Tbsps (42g) Sugar
  • 1 cup (130g) Flour
  • 6 Tbsps (42g) Fine cornmeal
  • 1 Yolk
  • 1 Tbsp (15g) Heavy cream
  • Fruit curd or jam Powdered


Cornmeal Linzer Cookies

  1. In the stand-up mixer fitted with the paddle attachment, mix the butter with the sugar.
  2. Add the flour and cornmeal and mix until large crumbs start to form.
  3. Add the egg yolk and heavy cream and mix until the dough looks like a uniform mass.
  4. 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.
  5. Adjust two oven racks to the middle positions. Preheat the oven to 350ºF.
  6. 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.
  7. 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.
  8. 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.