Plum linzer cookies. A sweet vanilla bean and orange almond linzer cookie with a simple plum jam. This delicious Christmas cookie will be gone in moments.
I love linzer cookies, but I rarely ever make them. Usually, I have an aversion to rolling out dough, but since I’ve made it a point to work on my pie baking skills. Now rolling out any type of dough is like second nature to me and I find it relaxing. It also means there are more linzer cookies in my life.
The last time I made linzer cookies was a couple of years ago when I made these chocolate linzers with red wine jam. They were amazing. Soft, and a little chewy. Plus the berries, chocolate, and red wine paired beautifully together. It was long overdue for me to make another and I think these plum linzer cookies are my new favorite cookie of all time.
I infused the cookie dough with orange zest and Rodelle vanilla beans, plus a hint of ginger. I have a favorite plum jam from a friend that I use, but I highly recommend using one that you find at the store, or you can try this recipe that is very similar to the one my friend makes (except hers also uses cinnamon, ginger, and vanilla). Once she is willing to share that recipe with me, you will be the first to get it!
The plum linzer cookies are a Christmas dream. They are buttery and slightly nutty from the almonds, while the spices play beautifully with the plums and make you think that maybe this is what sugar plum fairies eat.
I love baking dessert, but I don’t eat sweets as much as I do salty snacks. But I inhaled these plum linzer cookies. I am talking like 20 cookies in two days. The cookies were completely gone (including the second half batch I made the second day) in three days. My sister alone ate 12 on her own in a day, and took more with her to share. It’s safe to say they are beyond addictive.
Even now, talking about them, I am craving another cookie. You won’t be able to have these only during Christmas. You are going to want them All. The Time. Just a fair warning.
And because I firmly believe one of the reasons these cookies are so good because is the use of Rodelle’s vanilla beans, Rodelle and I are giving away a nice package of my favorite Rodelle products including their amazing mulling spice, cocoa powder, and of course, their vanilla.
To enter the giveaway, head over to Instagram to enter! If you don’t have an Instagram, you can share the recipe with one friend using your favorite method and then comment below sharing your favorite holiday beverage.
- 1½ cups (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- zest of one orange
- seeds from one vanilla bean
- 1 teaspoon freshly grated ginger
- 1 egg yolk, room temperature
- 3¼ cups all-purpose flour
- ½ cup almond flour
- ¼ teaspoon salt
- plum jam
- powdered sugar
- Beat the butter, sugar, vanilla extract, orange zest, vanilla bean seeds, and ginger together until light and fluffy. Add in the egg yolk and beat well.
- In another bowl mix together the flour. almond flour, salt, and salt.
- Slowly add the flour mixture into the butter mixture and mix until just combined.
- Turn out the dough onto a lightly floured surface. Divide the dough into two and form into discs. Wrap tightly in plastic wrap and chill for at least 2 hours, preferably overnight to further develop the flavors.
- Preheat the oven to 350 degrees F. Line two baking sheets with a silicone baking mat (you can use parchment, but the baking mat is preferable).
- Take out one of the discs and lightly flour the dough and your surface. Roll out to about ¼ inch thick. Use a linzer cookie cutter to cut out the cookies. Make sure you have enough plain cookies and cookies with the cut outs to sandwich together.
- Bake for about 6 - 8 minutes. Keep a close eye on the cookies so as not to get them get too much color. You should remove them as soon as you see the edges just start to turn a light golden brown.
- Allow to cool on the baking sheets before transferring to a wire rack.
- Once the cookies are completely cool, brush the plain cookies with about a teaspoon of plum jam, then top with the cut out cookies.
- Top with powdered sugar.
- Store in an airtight container.