Buttery Linzer Cookies with strawberry Balsamic jam

Buttery Linzer Cookies with strawberry Balsamic jam

COOKIE DOUGH (makes 24 sandwich cookies)

400 grams unsalted butter room temp (28 tablespoons)
163 grams granulated sugar
1 egg
3 tsp vanilla extract
593 grams all purpose flour
1 tsp salt

STRAWBERRY BALSAMIC JAM

432 grams strawberries, roughly chopped
191 grams granulated sugar
35 grams Carandini Balsamic Vinegar of Modena Emilio Silver

Suggested match

Emilio Silver

Balsamic Vinegar of Modena PGI

cad.

Method

COOKIE DOUGH

Whisk together the salt and flour. Using the paddle attachment on a stand mixer cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl with a rubber spatula.

Turn the mixer down, add the egg and extracts, mix on medium speed until combined, about 1 minute. Scrape the sides of the bowl again.

Turn the mixer on low, add the dry ingredients in 4 separate batches, making sure to scrape the sides and bottom of the bowl, mix until a dough forms. You might need to knead it by hand to make sure its thoroughly combined.

Roll the dough out, 1/8th inch thick. Cut the dough into circles using a cookie cutter. Using a small heart cookie cutter, cut out hearts in the middle of half of the circles.

Place on parchment lined cookie sheet, bake at 350F for 11-13 minutes. They will not get golden brown, you don’t want them to get much color. Cool on the cookie sheet.

STRAWBERRY BALSAMIC JAM

1. Place all of the ingredients into a medium saucepan. Bring to a boil, boil for 15 minutes
2. Using the back of a fork or a masher, break down the berries
3. Cool and refrigerate before filling the cookies
4. Fill the cookies with 2 tsp of jam

Store in an airtight container for up to 2 days. Freeze for up to 2 months

Recipe created for Carandini, by @stir.taste.smile

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barrels for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Rosa

Rosè Wine Vinegar

Lucia

Rice Vinegar Dressing with Concentrated Grape Must

Carmela

Apple Cider Vinegar Dressing

Other recipes with Emilio Silver.

Balsamic Vinegar of Modena PGI