These sweet and savory Cheese Lingonberry Jam Linzer Cookies aren’t the classic recipe you know!
Hi, friends. My speech will be short today. We’ve got a problem. There are just two weeks until Christmas, and I have too many Christians recipes and pictures which are ready for the blog.
Are you asking how is this “our”, not just my problem? Obliviously, my friends. I’m going to be working a little harder than normal. My goal is to post about 5 recipes until Christmas. My initial goal was 7-8 recipes, but I turned it down as the unrealistic one. In a meanwhile, you’re going to
suffer enjoy all this Christmas overload.
Initially, I was going to make classic Linzer cookies with lingonberry jam. Then I remembered I hadn’t made my favorite savory cheese cookies and thought it would be nice to make some in December, like these Cheddar Cranberry Walnut Rosemary Cookies.
Cheese Lingonberry Jam Linzer Cookies
Wait. Why not combine both things together?! I love adding cranberries or other dried fruit and berries into cheese cookies so these Cheese Lingonberry Jam Linzer Cookies would work the same way!
Ben, sometimes (very rarely) you can be the genius!
Not only are these Cheese Lingonberry Jam Linzer Cookies so buttery, herbaceous, and delightful. They are fancy looking cookies which would be the perfect treat around Christmas.
The only one thing is that the cookies are crumbly, thus be ready some of them might get broken while assembling.
But this issue is so insignificant (I believe you’ll find out the way to make the damaged cookies disappear) thing that it shouldn’t stop you from making these fabulously festive Cheese Lingonberry Jam Linzer Cookies.
Are you with me?
- 1,5 cup walnuts
- 2 cups grated hard cheese
- 1/2 cup soften butter
- 1 egg
- 2 cups + possibly slightly more all-purpose flour
- 1 - 1,5 tbsp. Italian seasonings
- 1 tbsp. smoked paprika
- salt and pepper, to taste
- 1/2 - 2/3 cup lingonberry jam
- In a food processor, finely grind the walnut.
- In a large bowl, combine the ground walnuts, grated cheese, soften butter, and egg, and mix well with a spatula.
- Stir in the spices and incorporate the flour (Start with 2 cups adding a bit more if necessary)
- Shape the dough into ball, wrap in plastic, and refrigerate for 30-40 minutes.
- On a lightly floured surface roll the dough out (about 0,5-0,7 cm). Using a cookie cutter, cut out cookies. Using a small cookie cutter (Or if you have a linzer cookies set), cut the tops.
- Place the cookies on the baking sheet with parchment. Bake for about 8-11 minutes depending on their size or until light golden.
- Remove from oven and let completely cool.
- Spread some jam on each cookie without holes. Place the top on each bottom and slightly press to stick them together.