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How to Make Chocolate Orange Linzer Cookies
Combine rich cocoa and savory marmalade to make a tasty treat.
Sam Henderson
Ingredients
- 3-1/2 cups flour
- 1/2 teaspoon salt
- 2/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- orange marmalade
Sift flour, salt, cocoa powder and baking powder together on a sheet of parchment or in small bowl. Set aside.
Add butter and sugars to a mixing bowl and beat until light and fluffy (2-3 min.). Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl as necessary. Add vanilla and beat to fully combine.
With the mixer on lowest speed, slowly add the dry ingredients and beat until smooth. Divide the dough in half and form two disks. Wrap the disks in cling film and refrigerate for at least 3 hours or overnight.
Preheat oven to 325˚F. Line baking sheets with parchment paper. Set aside.
Roll chilled dough to 1/8” thick between two sheets of parchment paper. Peel away one sheet of parchment and then put it back in place. Flip the rolled dough and parchment over and remove the other piece of parchment. Use cookie cutters to cut shapes from the dough. Place cookie shapes on parchment lined sheets. Repeat the process for the other chilled dough, but use another smaller shape to cut out the center of the shapes. Carefully transfer the shapes to parchment lined sheets. Bake for 10-12 minutes or until the edges are firm and the centers slightly soft. Allow to cool for 2 minutes on the tray before transferring to a wire rack to cool completely.
